Description
This creamy vegetable soup is a comforting and hearty dish packed with a variety of fresh and frozen vegetables simmered in a rich, velvety milk-based broth. Perfect for a warm lunch or light dinner, it combines the flavors of thyme, oregano, and garlic for a flavorful and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium white onion, diced
- 3 medium celery ribs, sliced
- 4 medium carrots, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 6 ounces frozen cut green beans
- 4 ounces sliced mushrooms
- 6 ounces frozen broccoli florets
- 6 ounces frozen corn kernels or canned
Liquids and Broth
- 4 cups whole milk
- 2 cups vegetable broth
Fats and Flour
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Prepare the base: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a Dutch oven over medium heat. Add 1 diced medium white onion, 3 sliced celery ribs, and 4 diced medium carrots. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens.
- Add vegetables and garlic: Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen or canned corn kernels. Cook for 2 to 3 minutes to soften the vegetables.
- Incorporate herbs and flour: Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour. Stir constantly for 1 to 2 minutes to cook the flour and blend the herbs.
- Add liquids: Slowly pour in 4 cups whole milk and 2 cups vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil.
- Simmer and season: Reduce heat to a simmer, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and adjust to taste. Let the soup simmer for 6 to 7 minutes, stirring occasionally until it thickens to a creamy consistency.
Notes
- Use whole milk for the creamiest texture, but you can substitute with 2% milk for a lighter version.
- If you prefer a thicker soup, add an extra tablespoon of flour or simmer longer.
- Fresh vegetables can be used instead of frozen; adjust cooking times accordingly.
- For a dairy-free version, substitute butter with olive oil and whole milk with unsweetened plant-based milk like almond or oat milk.
- Adjust seasoning at the end to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
