Description
A hearty vegetable soup loaded with flavor and nutrients. Perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 1 ½ cups broccoli florets
- 1 cup corn kernels
- 1 cup green peas
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped parsley (plus more for garnish)
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
- Sprinkle flour over the vegetables and stir well. Cook for 2–3 minutes to remove the raw flour taste.
- Slowly pour in vegetable broth while stirring. Add potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 10–12 minutes until potatoes are tender.
- Stir in broccoli, corn, and peas. Simmer for another 5–7 minutes until broccoli is tender but still vibrant.
- Lower the heat and add cream. Stir gently and warm through without boiling.
- Taste and adjust seasoning. Serve hot, garnished with parsley and freshly cracked pepper.
Notes
- This soup can be made ahead of time and reheated when ready to serve.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg