Creamy Vegetable Soup Made at Home is a ridiculously tasty vegetable soup made without the use of cream. It’s ideal if you want something quick and uncomplicated or if you’re a vegetarian.
Today, let’s discuss this creamy vegetarian soup, which tastes just as good as any meaty chicken soup you’ve ever had. When you’re looking for a quick and filling dinner, this soup is the ideal balance of light and easy. It is incredibly comforting and toasty on chilly evenings, plus it is packed with fresh winter vegetables!
Made entirely from scratch, this velvety-tasting creamy vegetable soup is the real deal, with a mouthfeel that is difficult to top. I make a potful of soup that lasts the two of us for at least three days, and I don’t even joke when I say that. I crave this soup constantly.
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A fast overview: creamy soup made with vegetables
Creamy soup without cream
Is it really true that the ingredient list is devoid of cream? That’s why I refer to this creamy vegetable soup as being simple and light.
Because we only make a roux with flour and milk to thicken the soup without adding extra calories, it’s rapid because the vegetables cook quickly and you want them to be light and snappy.
Vegetables
For this dish, most vegetables will work, and you may adjust the amount according to your tastes and what’s in season.
Celery, carrots, beans, mushrooms, and broccoli are some of my favorite veggies, but feel free to add peas, sweet potatoes, potatoes, or even cauliflower.
Thus, this creamy vegetable soup has the potential to become a go-to recipe for anything but kitchen sink veggie soup.
Often posed queries
1. Can frozen vegetables be used?
Of course! This recipe will make great use of frozen vegetables. They are not only very time and labor-efficient, but they are also nutrient-dense and hold their crunch even after cooking.
2. Is this soup freeze-friendly?
Since this soup contains milk, which doesn’t freeze well, I wouldn’t advise freezing it. Additionally, there’s a good likelihood that the soup will separate as it thaws, which could result in an unpleasant texture.
The best way to prepare creamy vegetable soup
- You can add your preferred protein to this soup to make it even more nutritious. This soup would be great with some shredded chicken or shrimp.
- Feel free to use pre-cut vegetables from the supermaket if time is of the essence.
- Use coconut milk in place of milk to make this soup vegan. It will taste a little different, but it will still be wonderful and creamy!
- By using corn flour in place of all-purpose flour, you can make this soup gluten-free. Make a slurry with corn flour and water and add it at the very end, rather than mixing it in with the vegetables.
Here I am, enjoying my bowl and slurping away for the evening. For a wonderful evening, try this with our mouthwatering Dominos Style Garlic Bread! If you want to make it a full, satisfying dinner, you can even add your preferred kind of pasta.
In any case, I can assure you that this is the greatest soup you’ve ever had!
Homemade Creamy Vegetable Soup
Ingredients
- 0.33 Tbsp Butter
- 0.17 tsp olive oil
- 0.08 cup finely sliced onions
- 0.08 cup finely sliced celery
- 0.17 cup sliced carrots
- 0.17 tbsp minced garlic
- 0.17 cup chopped green beans
- 0.17 cup chopped mushrooms
- 0.17 cup Broccoli Bouquets
- 0.17 cup Kernels of corn
- 0.17 teaspoon dried thyme
- 0.17 tsp dried oregano
- 0.5 cup of all-purpose flour
- 0.67 cups of whole milk
- 0.17 Start with teaspoon of salt, taste, and adjust as needed.
- 0.08 tsp freshly ground pepper
Instructions
- Add onions, celery, and carrots to a skillet with heated butter and olive oil. Be careful not to brown the onions as you cook them for a few minutes until they soften. Sauté the garlic, broccoli, corn, mushrooms, and beans for two to three minutes. Stir in the oregano and thyme, then stir in the flour.
- Add the flour, thyme, and oregano, and cook for one and a half minutes, stirring the mixture. Slowly pour in the whole milk, stirring constantly. After bringing this to a boil and lowering the heat to a simmer, stir continuously.
- After adding the salt and pepper, boil the mixture for 6–7 minutes, or until the soup thickens. If it's too thick for you, thin it out with a little broth or extra milk. Warm up the food.
Notes
- To speed up the preparation of this soup, you can use frozen or precut vegetables.
- Feel free to combine the milk with cream or half-and-half if you’d like.
- By adding cooked chicken, ham, or shrimp at the end, you can turn this soup non-vegetarian.
- You may also add cooked pasta to the soup to turn it into a meal.
- Instead of using all-purpose flour to thicken the soup, try using corn flour. In this instance, omit the flour addition step. To thicken the soup, make a slurry with corn flour and add it at the last minute.
Nutrition
Calories: 222kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 183mg | Potassium: 500mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4231IU | Vitamin C: 20mg | Calcium: 219mg | Iron: 1mg
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