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Creamy Vegetable Soup

Lori MauerLori Mauer
Creamy Vegetable Soup is a one-pot meal that is good any time of year!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 254 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup diced potatoes
  • 1 cup heavy cream
  • 1 cup broccoli florets
  • 1/2 cup corn kernels
  • Salt to taste
  • Pepper to taste

Instructions
 

  • In a large pot, melt butter over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in garlic, thyme, and oregano, and cook for another minute.
  • Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
  • Gradually add vegetable broth while stirring continuously to avoid lumps. Add potatoes and bring to a boil. Reduce the heat and simmer until potatoes are tender, about 15 minutes.
  • Stir in heavy cream, broccoli, and corn. Simmer for another 5 minutes, or until the broccoli is tender. Season with salt and pepper to taste.

Nutrition

Calories: 254kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 12gSodium: 689mgFiber: 3g
Keyword Creamy Vegetable Soup
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