Creamy Vegetable Soup
This creamy vegetable soup is loaded with 6 different vegetables, ready in 30 minutes, and made with milk instead of cream.
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup diced onion white or yellow
- 1/2 cup sliced celery
- 1 cup chopped carrot
- 1 tablespoon minced garlic
- 1 cup chopped green beans
- 1 cup sliced mushrooms
- 1 cup frozen broccoli florets
- 1 cup frozen corn kernels or canned
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons all purpose flour
- 4 cups whole milk
- 2 cups vegetable broth
- salt and pepper to taste
Instructions
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1/2 cup diced onion, 1/2 cup sliced celery, and 1 cup chopped carrot. Cook for 3–4 minutes until the onion softens, stirring occasionally.
- Stir in 1 tablespoon minced garlic, 1 cup chopped green beans, 1 cup sliced mushrooms, 1 cup frozen broccoli florets, and 1 cup frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all purpose flour, stirring constantly for 1–2 minutes to cook the flour.
- Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.
- Season with salt and pepper, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 476mg | Potassium: 475mg | Fiber: 2g | Sugar: 12g | Vitamin A: 830IU | Vitamin C: 18mg | Calcium: 234mg | Iron: 1mg
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