5.0 from 6 votes
Creamy Vegetable Soup
A hearty, savory, and filling meal in a bowl. The recipe is easy to make and packed with flavors from carrots, onion, garlic, potatoes, broccoli, and seasonings in a creamy broth. Serve with croutons or toasted sourdough for the most comforting meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 214 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 2 large carrots diced
- 4 celery sticks diced
- 1 large yellow onion diced
- 3-4 cloves garlic pressed
- 3 medium gold potatoes chopped into small bite-sized pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 3 cups low-sodium vegetable stock
- 1 1/2 cup broccoli florets 1 medium broccoli head
- 4 tablespoons cornstarch
- 3 cups milk of choice
- kosher salt and pepper to taste
- Fresh parsley or thyme Optional: to serve with
Instructions
- Heat the 2 tablespoons olive oil in a soup pot over medium heat. Sauté the 2 large carrots (diced), 4 celery sticks (diced), 1 large yellow onion (diced), and 3-4 cloves garlic (minced) for 6-8 minutes. Add in the 3 medium gold potatoes (chopped), 1 teaspoon dried thyme, 1/2 teaspoon dried dill, and 3 cups low-sodium vegetable stock. Bring the soup to a boil and once bubbling reduce to a simmer.
- Cook over low heat for 20 minutes or until the veggies are tender.
- Meanwhile, in a small jug whisk the 4 tablespoons cornstarch with 1/2 cup of the 3 cups milk of choice until smooth and no visible lumps. Add this mixture to the milk you have reserved for the soup.
- Once the potatoes are tender, add the 1 1/2 cup broccoli florets, milk-cornstarch mixture, and a good sprinkle of Kosher salt and pepper
- Continue to cook the soup over low heat for 12-15 minutes, or until creamy. Garnish with Fresh parsley or thyme and serve warm.
Cup of Yum
Notes
- *Each serving is approximately 1 1/4 cups.
- Storage recommendations
- Storing leftovers: Let the soup cool completely and place any leftovers in an airtight container in the fridge for up to 3-4 days. To serve again, reheat in the microwave or on the stovetop until heated through.
- To freeze: Allow it to cool completely and place it in freezer-safe containers in the freezer for up to 2-3 months. To reheat, thaw the soup completely before reheating it in the microwave or on the stovetop. Due to the dairy, the texture may be a bit grainy when thawed.
Nutrition Information
Serving
1serving
Calories
214kcal
(11%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
6mg
(2%)
Sodium
937mg
(39%)
Potassium
748mg
(21%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
4658IU
(93%)
Vitamin C
41mg
(46%)
Calcium
192mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214
% Daily Value*
| Serving | 1serving | |
| Calories | 214kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 937mg | 39% |
| Potassium | 748mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4658IU | 93% |
| Vitamin C | 41mg | 46% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.