The Creamiest Homemade Vegetable SoupVeg
Warm up with this comforting, creamy vegetable soup! Loaded with six fresh vegetables—including carrots, celery, green beans, mushrooms, broccoli, and corn—this meatless dish is packed with flavor and vibrant textures. Made with milk for a lighter, velvety finish instead of heavy cream, this wholesome meal comes together in under 30 minutes. It's the perfect quick, nutritious dinner for chilly nights when you want a satisfying, homemade bowl of goodness that fills you right up.
Ingredients
Base & Aromatics:
2 tbsp Butter
1 tsp Olive oil
1 cup Onion (chopped)
1 cup Carrot (finely chopped)
1 cup Celery (chopped)
1 tbsp Garlic (minced)
Vegetables:
1 cup Green Beans (finely chopped)
1 cup of Mushrooms (chopped)
1 cup Broccoli (chopped)
1 cup Corn
Thickener & Seasoning:
2 tbsp All-Purpose Flour (Maida)
1 tsp Oregano
1 tsp Dry Thyme
Liquids:
4 cups Milk
2 cups of vegetable stock
To Taste:
to taste Salt
to taste Pepper
Instructions
1
Heat the salted butter and olive oil in a pot over medium-high heat until bubbly.
2
Add the chopped white onions, finely chopped carrots, and finely chopped celery to the pot.
3
Stir and cook for a few minutes until the onions soften, ensuring they do not brown.
4
Stir in the minced garlic and cook briefly.
5
Incorporate the green beans, mushrooms, broccoli florets, and corn.
6
If using frozen vegetables, ensure they are thawed first. Stir well to coat the vegetables in the butter and oil, and sauté for about 3 minutes.
7
Add the flour, dried oregano, and dried thyme.
8
Stir and cook for about one minute to ensure the flour is fully incorporated and cooked through. (Cornstarch can be used as a substitute for flour).
9
Pour in the milk and chicken broth (or vegetable stock).
10
Bring the mixture to a boil, then reduce the heat to a simmer.
11
Allow the soup to simmer uncovered for 6 to 7 minutes until it has thickened and the vegetables are tender. Season with salt and pepper to taste before serving.
