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Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe
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★★★★★

4.8 from 16 reviews

A rich and creamy vegetable soup packed with nutritious vegetables like carrots, celery, potatoes, and broccoli, perfectly blended with herbs and a smooth milk-based broth for a comforting, healthy meal.

Ingredients

Scale

Vegetables

  • 2 large carrots, diced
  • 4 celery sticks, diced
  • 1 large yellow onion, diced
  • 3–4 cloves garlic, pressed
  • 3 medium gold potatoes, chopped into small bite-sized pieces
  • 1 1/2 cup broccoli florets (from 1 medium broccoli head)

Liquids & Fats

  • 2 tablespoons olive oil
  • 3 cups low-sodium vegetable stock
  • 3 cups milk of choice

Thickeners & Seasonings

  • 4 tablespoons cornstarch
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • Kosher salt, to taste
  • Black pepper, to taste
  • Fresh parsley or thyme, for garnish (optional)

Instructions

  1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a soup pot over medium heat. Add diced carrots, celery, onion, and pressed garlic. Sauté for 6-8 minutes until the vegetables begin to soften and the onions turn translucent.
  2. Add Potatoes and Herbs: Stir in the chopped gold potatoes, dried thyme, and dried dill. Pour in 3 cups of low-sodium vegetable stock, bringing the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
  3. Simmer Vegetables: Let the soup cook over low heat for about 20 minutes or until the potatoes and other vegetables are tender, allowing flavors to meld.
  4. Prepare Cornstarch Slurry: While the veggies cook, whisk 4 tablespoons of cornstarch with 1/2 cup of the milk until smooth and free of lumps. Add this slurry back into the remaining milk.
  5. Add Broccoli and Thicken Soup: To the pot, add the broccoli florets and the milk-cornstarch mixture. Season with kosher salt and freshly ground black pepper to taste.
  6. Cook Until Creamy: Continue cooking the soup on low heat for 12-15 minutes, stirring occasionally, until the soup thickens and becomes creamy.
  7. Garnish and Serve: Remove from heat, garnish with fresh parsley or thyme if desired, and serve warm for a comforting meal.

Notes

  • Use low-sodium vegetable stock to control salt content.
  • Milk of choice can be dairy or plant-based such as almond or oat milk for a vegan version.
  • For a richer flavor, substitute some or all milk with half-and-half or cream.
  • The soup can be blended for a smoother texture or left chunky based on preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to avoid curdling the milk.

Nutrition

Keywords: creamy vegetable soup, healthy vegetable soup, vegetarian soup, broccoli soup, comforting soup, easy soup recipe

Find it online: https://recipeswithmia.com/creamy-vegetable-soup-recipe/