Description
This creamy vegetable soup is a wholesome and comforting dish packed with a medley of fresh and frozen vegetables simmered in a rich, velvety broth. Perfect for a cozy meal, it combines flavors of thyme and oregano with the natural sweetness of carrots, corn, and green beans, thickened with a classic roux made from butter and flour and enriched with whole milk.
Ingredients
Scale
Vegetables
- 1 medium white onion diced
- 3 medium celery ribs sliced
- 4 medium carrots sliced
- 6 ounces frozen cut green beans
- 4 ounces sliced mushrooms
- 6 ounces frozen broccoli florets
- 6 ounces frozen corn kernels or canned
Liquids & Dairy
- 4 cups whole milk
- 2 cups vegetable broth
Fats & Oils
- 2 tablespoons salted butter
- 1 tablespoon olive oil
Spices & Seasonings
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Thickener
- 3 tablespoons all-purpose flour
Instructions
- Heat the fats: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch oven over medium heat until melted and hot.
- Sauté vegetables: Add the diced onion, sliced celery ribs, and sliced carrots to the pot. Cook for 3-4 minutes, stirring occasionally, until the onion softens but veggies still retain some firmness.
- Add remaining vegetables and garlic: Stir in the minced garlic, frozen green beans, sliced mushrooms, frozen broccoli florets, and corn kernels. Cook for 2-3 minutes to blend flavors and slightly soften the frozen vegetables.
- Incorporate herbs and flour: Mix in dried thyme, dried oregano, and all-purpose flour. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux that will thicken the soup.
- Add liquids: Slowly pour in whole milk and vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil over medium heat.
- Simmer and season: Reduce heat to a simmer, season with salt and black pepper, adjusting to taste. Let the soup simmer for 6-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
Notes
- Use whole milk for a richer texture, but you can substitute with 2% milk for a lighter version.
- Frozen vegetables are a convenient option but fresh vegetables can also be used depending on availability and preference.
- Adjust the thickness by adding more broth if too thick or cooking a bit longer to thicken more.
- For a vegan version, substitute butter with olive oil and whole milk with a plant-based milk like oat or cashew milk.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
