Creamy Vegetable Soup
280kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced into 1/4-inch pieces
- 2 stalks celery diced into 1/4-inch pieces
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 pound russet potatoes peeled and cut into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh broccoli florets chopped into small pieces
Equipment
- Dutch oven or heavy-bottomed pot
Method
- Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant, then sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to form a paste that coats all the vegetables.
- Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming, then add the cubed potatoes, dried thyme, and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes until the potatoes are tender when pierced with a fork.
- Stir in the whole milk, heavy cream, kosher salt, and black pepper, then add the chopped broccoli florets. Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the broccoli is bright green and tender but still has a slight bite.
- Remove the pot from the heat and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if desired.
Nutrition
Calories280kcalCarbohydrates35gProtein7gFat13gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol35mgSodium800mgPotassium750mgFiber6gSugar8gVitamin A120IUVitamin C60mgCalcium120mgIron2mg