Description
A comforting and delicious creamy vegetable soup, perfect for cold days, combining various veggies and creamy milk.
Ingredients
Scale
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 0.5 cup Onions (chopped)
- 0.5 cup Celery (chopped)
- 1 cup Carrots (chopped)
- 1 tablespoon Garlic (minced)
- 1 cup Green Beans (chopped)
- 1 cup Mushrooms (sliced)
- 1 cup Broccoli Florets
- 1 cup Corn Kernels
- 1 teaspoon Thyme (dried)
- 1 teaspoon Oregano (dried)
- 3 tablespoons All-Purpose Flour
- 4 cups Whole Milk
- 1 teaspoon Salt (start with this amount and then taste and adjust)
- 0.5 teaspoon Ground Pepper
Instructions
- Melt the butter and olive oil over medium heat in a large pot.
- Add the chopped onions and celery. Sauté for about 5 minutes until soft.
- Stir in the carrots and minced garlic. Cook together for another 3-4 minutes.
- Add the green beans, mushrooms, broccoli, and corn. Cook for another 5 minutes, stirring occasionally.
- Sprinkle the dried thyme and oregano over the vegetables and stir to mix well.
- Add the all-purpose flour to the pot, stirring it in with the vegetables to coat evenly.
- Gradually pour in the whole milk, stirring constantly to avoid clumps.
- Bring to a gentle simmer, stirring frequently.
- Add salt and pepper, starting with the amounts listed, and adjust to taste.
- Let it simmer for about 20 minutes, until all the veggies are tender and the soup has thickened slightly.
- Remove from heat and let cool for a few minutes before serving.
Notes
This soup is versatile and can be customized with different vegetables or proteins. Perfect with crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg