Creamy Veggie Soup for a Nourishing Lunch Bowl
A hearty, creamy vegetable soup packed with colorful produce and cozy flavor. Perfect for weeknights, meal prep, or cold-weather comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
4 cups vegetable broth
2 medium Yukon Gold potatoes, diced
1 zucchini, sliced
1 cup green beans, trimmed and cut
1 cup corn kernels
1 cup peas
1 cup whole milk or cream
1 tsp dried thyme or parsley
Salt and black pepper, to taste
Instructions
-
Heat butter and olive oil in a large pot over medium heat.
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Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 1 minute more.
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Sprinkle flour over vegetables and stir for 2–3 minutes.
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Gradually add broth while stirring.
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Add potatoes, zucchini, and green beans. Simmer 15 minutes until tender.
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Blend half the soup for creaminess, then stir in milk or cream.
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Add corn, peas, and herbs. Cook 5 more minutes. Season to taste and serve hot.
Notes
Use plant-based milk for a vegan version. Add beans or lentils for extra protein. Blend more for a smoother soup.