Description

This Creamy Vegetable Soup is a comforting and wholesome dish perfect for any season. Loaded with a variety of fresh vegetables and enriched with a creamy base, it offers a delightful, hearty meal that’s easy to prepare. The soup balances the natural sweetness of the garden vegetables with a smooth, velvety texture, making it a nutritious option for lunch or dinner.

Ingredients

Scale

Main Ingredients

2 tbsp olive oil or butter
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 potato, peeled and cubed
1 zucchini, chopped
1/2 cup corn (fresh or frozen)
1/2 cup green beans, chopped
4 cups vegetable broth
1 cup milk or cream
2 tbsp flour (for thickening)
Salt & pepper to taste

Optional Seasonings

Thyme
Parsley
Italian seasoning

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Instructions

Prepare aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2-3 minutes, to develop a flavorful base for the soup.
Add vegetables: Add carrots, celery, potato, zucchini, corn, and green beans to the pot. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
Thicken the base: Sprinkle the flour evenly over the vegetables, stirring well to coat them. Cook for 1 minute to remove the raw flour taste and help thicken the soup later.
Add broth: Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil to activate thickening.
Simmer: Reduce heat to low and simmer the soup for 15–20 minutes, or until all the vegetables are tender and well cooked.
Add creaminess: Stir in the milk or cream, season with salt and pepper to taste, and simmer for an additional 5 minutes to blend the flavors harmoniously.
Optional blending: For extra creaminess, use an immersion blender to partially blend the soup, leaving some chunks for texture, and then reheat briefly before serving.

Notes

You can substitute milk with a plant-based alternative such as almond or oat milk for a dairy-free version.
Adjust the thickness by varying the amount of flour or milk according to your preference.
Feel free to add your favorite herbs such as thyme, parsley, or Italian seasoning for enhanced flavor.
This soup can be refrigerated for up to 3 days and freezes well for longer storage.