Creamy Vegetable Soup
This creamy vegetable soup is a comforting and nutritious meal, perfect for a cozy evening. It's packed with fresh vegetables and a rich, velvety texture.
Equipment
- large pot
- whisk
- ladle
Ingredients
Vegetables
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 2 medium potatoes peeled and diced
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquid & Dairy
- 6 cups vegetable broth
- 1 cup heavy cream
- 0.5 cup milk
Other
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh dill chopped
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation
- Melt butter in a large pot over medium heat, then add diced carrots, celery, potatoes, and onion, cooking until softened.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to create a roux.
Cooking
- Gradually whisk in vegetable broth, ensuring no lumps form, and bring the soup to a simmer.
- Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until all vegetables are tender.
- Stir in frozen peas and corn, then pour in heavy cream and milk, cooking just until heated through.
Finishing
- Season with salt and black pepper to taste, adjusting as needed.
- Ladle the hot soup into bowls, garnish with fresh dill, and serve immediately.
Notes
For a thicker soup, you can mash some of the cooked potatoes before adding the cream. Feel free to substitute with other seasonal vegetables like zucchini or green beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.