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–+ servings
Creamy Vegetable Soup

Creamy Vegetable Soup That Warms Your Soul in 30 Minutes

This Creamy Vegetable Soup blends winter veggies into a rich texture, providing warmth and nourishment in under 40 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can substitute with margarine for a dairy-free option.
  • 1 tablespoon Olive Oil Can replace with vegetable oil.
  • 0.5 cup Onions Chopped; can use shallots or leeks for a sweeter touch.
  • 0.5 cup Celery Chopped; optional, can omit.
  • 1 cup Carrots Chopped; frozen carrots can be used easily.
  • 1 tablespoon Garlic Minced; consider garlic powder as a substitute.
For the Veggies
  • 1 cup Green Beans Chopped; feel free to use frozen green beans.
  • 1 cup Mushrooms Sliced; adds umami depth.
  • 1 cup Broccoli Florets Can replace with cauliflower for a twist.
  • 1 cup Corn Kernels Adds natural sweetness; fresh, frozen, or canned corn works perfectly.
For Seasoning & Thickness
  • 1 teaspoon Thyme Dried; fresh thyme can be used for more intensity.
  • 1 teaspoon Oregano Dried; can substitute with Italian seasoning.
  • 3 tablespoons All-Purpose Flour Thickens soup; cornstarch slurry can be a gluten-free alternative.
For Creaminess
  • 4 cups Whole Milk Creates creaminess; almond milk can lighten it for a dairy-free option.
  • 1 teaspoon Salt For flavor enhancement; adjust to taste.
  • 0.5 teaspoon Ground Pepper Adds warmth; add more for spiciness if desired.

Equipment

  • Large skillet
  • Cooking spoon
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Creamy Vegetable Soup
  1. In a large skillet, melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat. Wait for the butter to froth before adding ½ cup of chopped onions, ½ cup of chopped celery, and 1 cup of chopped carrots. Sauté for about 3-4 minutes until translucent.
  2. Mix in 1 tablespoon of minced garlic and cook for an additional 30 seconds, stirring continuously until fragrant.
  3. Add 1 cup each of chopped green beans, sliced mushrooms, broccoli florets, and corn kernels. Sauté for 2-3 minutes until they brighten in color.
  4. Sprinkle in 1 teaspoon each of dried thyme and oregano, followed by 3 tablespoons of all-purpose flour. Mix well and cook for an additional 90 seconds.
  5. Gradually pour in 4 cups of whole milk while stirring continuously. Increase heat until the mixture reaches a gentle boil, then reduce heat and let simmer for 6-7 minutes.
  6. Taste and season with 1 teaspoon of salt and ½ teaspoon of ground pepper. Stir well.
  7. If too thick, add vegetable broth or additional milk to adjust consistency. Stir well before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This creamy vegetable soup is perfect for chilly nights, full of flavor, and customizable to your taste preferences.

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