Ingredients
Scale
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Melt the butter or heat the olive oil in a large pot over medium heat.
- Sauté the diced onions and minced garlic until they become fragrant and translucent.
- Add the diced carrots and potatoes, stirring them in for a few minutes until they begin to soften.
- Stir in the broccoli florets, peas, and corn, cooking for an additional 3-4 minutes.
- Pour in the vegetable broth, bring to a gentle simmer, and let it cook for about 10 minutes.
- Whisk together the milk, cream, and flour in a bowl until smooth, then add this mixture to the pot.
- Season with thyme, rosemary, salt, and pepper, mixing everything well.
- Let the soup continue to simmer for another 5-7 minutes, allowing it to thicken up.
- Garnish with fresh parsley just before serving.
Notes
Don’t skip the sautéing; it brings out the natural sweetness of the vegetables. Adjust the thickness by adding more broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegan, Gluten-Free