This creamy vegetable soup is a house favorite, even with the typical meat lovers! Who can blame them though? It really is that delicious. I know thats a tall claim to make, but this soup is practically perfect in every way: it’s super creamy, loaded with veggies, and it’s even ready in under 30 minutes!
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 25 MINUTES
SERVING: 5
INGREDIENTS:
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped celery
1 cup chopped carrots
1 tablespoon minced garlic
1 cup chopped green beans
1 cup sliced mushrooms
1 cup broccoli florets
1 cup corn kernels
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all purpose flour
4 cups whole milk
salt and pepper to taste
INSTRUCTIONS:
- Heat butter and olive oil in a dutch oven and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them.
- Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
- Cook the flour along with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
- Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
ENJOY