Description
A delicious and easy recipe for creamy vegetable soup that is perfect for a cozy meal.
Ingredients
- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/3 cup flour
- 6 cups vegetable broth
- 2 cups broccoli, chopped in bite-sized pieces
- 1 (15 oz.) can corn, drained
- 3 cups (3/4″ thick) diced potatoes
- 1/2 cup heavy cream
- 4 oz. sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- Garnish: fresh chopped parsley, shredded cheese, oyster crackers
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened.
- Stir in the minced garlic, oregano, thyme, and sage, cooking for an additional minute.
- Sprinkle the flour over the vegetables and stir to combine, cooking for another minute.
- Gradually add the vegetable broth, stirring constantly to avoid lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the broccoli, corn, and diced potatoes, and continue to simmer until the vegetables are tender.
- Stir in the heavy cream, cheddar cheese, and balsamic vinegar, mixing until the cheese is melted.
- Season with kosher salt and fresh cracked pepper to taste.
- Serve hot, garnished with fresh parsley, additional cheese, and oyster crackers.
Notes
- This soup can be made gluten-free by using a gluten-free flour substitute.
- For a dairy-free version, substitute heavy cream with coconut cream and omit the cheese.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American