Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe

Ingredients:

• Vegetables:
  • 1 cup broccoli florets
  • 1 cup mushrooms, sliced
  • 1 medium red bell pepper, diced
  • 1 medium carrot, diced
  • 1 small zucchini, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
• Soup Base:
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 tablespoons butter (or olive oil)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
• Optional: Grated cheese (like Parmesan) for garnish

Instructions:

1. Prepare the Vegetables:
   • Wash and chop all the vegetables into bite-sized pieces.
2. Sauté the Aromatics:
   • Heat the butter (or olive oil) in a large pot over medium heat.
   • Add the onions and garlic. Sauté for 2-3 minutes until fragrant and translucent.
3. Cook the Vegetables:
   • Add carrots, red bell pepper, zucchini, and mushrooms. Sauté for about 5 minutes.
   • Add broccoli florets and cook for another 2 minutes.
4. Make the Soup Base:
   • Sprinkle the flour (or cornstarch) over the vegetables and stir well to coat.
   • Gradually add the broth, stirring constantly to avoid lumps.
5. Simmer the Soup:
   • Add thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
6. Add the Cream:
   • Stir in the heavy cream and let it simmer for another 5 minutes until the soup thickens slightly.
7. Adjust Seasoning:
   • Taste and adjust salt and pepper as needed.
8. Serve:
   • Ladle the soup into bowls and garnish with grated cheese if desired. Serve warm with crusty bread or crackers.

Enjoy your creamy vegetable soup! Let me know if you’d like tips for customizing it. 😊