Description
A rich and creamy vegetable soup packed with carrots, potatoes, broccoli, corn, and peas, simmered in a flavorful vegetable broth and finished with cream or milk for a comforting, satisfying meal perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 3 medium potatoes, peeled and cubed
- 1 cup broccoli florets
- 1 cup corn kernels
- 1 cup green peas
Liquids and Fats
- 2 tablespoons butter or olive oil
- 4 cups vegetable broth
- 1 cup milk or cream
Thickening and Seasonings
- 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or fresh parsley
Instructions
- Sauté Aromatics: Melt butter or heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until softened and fragrant, about 3 to 4 minutes.
- Cook Root Vegetables: Add diced carrots and potatoes to the pot and sauté for 5 minutes, allowing them to begin softening and developing flavor.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir well. Cook for 1 to 2 minutes to eliminate the raw flour taste and help thicken the soup.
- Add Broth: Gradually pour in the vegetable broth, stirring constantly to prevent lumps and ensure a smooth base.
- Simmer: Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 to 20 minutes, or until the carrots and potatoes are tender.
- Add Remaining Vegetables: Stir in broccoli florets, corn kernels, and green peas. Continue to simmer for another 5 to 7 minutes until all vegetables are tender yet retain their color and texture.
- Add Creaminess: Pour in the milk or cream and stir to combine. Let the soup simmer until heated through and creamy.
- Season and Serve: Season the soup with salt, black pepper, and dried thyme or fresh parsley to taste. Serve warm, optionally accompanied by bread or crackers for a complete meal.
Notes
- You can substitute cream with any plant-based milk for a lighter or dairy-free version.
- For a smoother texture, blend part or all of the soup before adding the cream.
- Adjust seasoning according to taste, adding herbs like rosemary or basil for variation.
- Leftover soup keeps well refrigerated for up to 3 days and freezes perfectly.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
