Creamy Vegetable Soup
A hearty, savory, and filling meal in a bowl. The recipe is easy to make and packed with flavors from carrots, onion, garlic, potatoes, broccoli, and seasonings in a creamy broth. Serve with croutons or toasted sourdough for the most comforting meal.
Servings: 6 servings
Equipment
- Dutch Oven or Soup Pot
Ingredients
- 2 tablespoons olive oil
- 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 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 3 cups low-sodium vegetable stock
- 1 1/2 cup broccoli florets 1 medium broccoli head
- 4 tablespoons cornstarch
- 3 cups milk of choice
- Kosher salt and pepper to taste
- Fresh parsley or thyme Optional: to serve with
Instructions
- Heat the 2 tablespoons olive oil in a soup pot over medium heat. Sauté the 2 large carrots (diced), 4 celery sticks (diced), 1 large yellow onion (diced), and 3-4 cloves garlic (minced) for 6-8 minutes. Add in the 3 medium gold potatoes (chopped), 1 teaspoon dried thyme, 1/2 teaspoon dried dill, and 3 cups low-sodium vegetable stock. Bring the soup to a boil and once bubbling reduce to a simmer.
- Cook over low heat for 20 minutes or until the veggies are tender.
- Meanwhile, in a small jug whisk the 4 tablespoons cornstarch with 1/2 cup of the 3 cups milk of choice until smooth and no visible lumps. Add this mixture to the milk you have reserved for the soup.
- Once the potatoes are tender, add the 1 1/2 cup broccoli florets, milk-cornstarch mixture, and a good sprinkle of Kosher salt and pepper
- Continue to cook the soup over low heat for 12-15 minutes, or until creamy. Garnish with Fresh parsley or thyme and serve warm.
Notes
*Each serving is approximately 1 1/4 cups.
Storage recommendations
- Storing leftovers: Let the soup cool completely and place any leftovers in an airtight container in the fridge for up to 3-4 days. To serve again, reheat in the microwave or on the stovetop until heated through.
- To freeze: Allow it to cool completely and place it in freezer-safe containers in the freezer for up to 2-3 months. To reheat, thaw the soup completely before reheating it in the microwave or on the stovetop. Due to the dairy, the texture may be a bit grainy when thawed.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 937mg | Potassium: 748mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4658IU | Vitamin C: 41mg | Calcium: 192mg | Iron: 1mg