Description
This hearty vegetable soup is a comforting dish perfect for any occasion.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
Instructions
- Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery; sauté 4–5 minutes until soft. Add garlic; cook 1 minute.
- Sprinkle flour over vegetables. Stir and cook 2 minutes to remove raw flour taste.
- Slowly add vegetable broth while stirring constantly to avoid lumps.
- Add potatoes, green beans, corn, and peas. Bring to a gentle boil, then reduce heat and simmer 15 minutes, until potatoes are tender.
- Use an immersion blender to blend about 1/3 of the soup for extra creaminess, leaving some veggies whole.
- Stir in milk and heavy cream. Simmer 3–4 minutes until heated through and creamy.
- Add salt, black pepper, and fresh parsley. Taste and adjust seasoning as desired.
- Serve hot, garnished with extra parsley if you like.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg