Creamy vegetable soup packed with hearty vegetables, savory herbs, and a velvety cream finish—perfect for lunch, dinner, or make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp unsalted butter or olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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2 carrots, chopped
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2 celery stalks, chopped
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2 tbsp all-purpose flour
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4 cups vegetable broth
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2 medium potatoes, diced
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1 cup green beans or peas
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½ cup corn (fresh or frozen)
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¾ cup heavy cream or half-and-half
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp dried thyme or 1 tbsp fresh
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Chopped parsley for garnish
Instructions
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In a large pot, heat butter/oil over medium heat. Sauté onions, garlic, carrots, and celery for 5–7 minutes.
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Stir in flour and cook 1–2 minutes to form a roux.
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Gradually add broth while stirring. Add potatoes and thyme. Simmer 15–20 minutes.
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Add green beans, peas, and corn. Simmer 10 more minutes.
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Stir in cream. Adjust seasoning with salt and pepper.
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Garnish with parsley and serve hot.