Ingredients (Serves 4–6):
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2 tbsp butter or olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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3 medium carrots, sliced
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2 ribs celery, diced
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2 medium potatoes, peeled and diced
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1½ cups chopped broccoli florets
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1 cup corn kernels (fresh, frozen, or canned)
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4 cups vegetable broth (or chicken broth)
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1 tsp dried thyme
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1 tsp salt, or to taste
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½ tsp black pepper
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1 cup milk, half-and-half, or heavy cream
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2 tbsp all-purpose flour (for thickening)
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Optional: ½ cup grated Parmesan or shredded cheese for added richness
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Fresh parsley or chives, for garnish
👨🍳 Instructions:
1. Sauté the aromatics:
In a large pot, melt butter or heat oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened. Add garlic and cook another 30 seconds.
2. Add remaining vegetables & broth:
Stir in potatoes, broccoli, and corn. Add broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
3. Make it creamy:
In a small bowl, whisk flour with the milk or cream until smooth. Stir into the soup and simmer for another 5–10 minutes, stirring often, until the soup thickens.
🔥 Shortcut: Use an immersion blender to blend a portion of the soup for a naturally creamy texture (or mash a few potatoes right in the pot).
4. Finish & serve:
Taste and adjust seasoning. Stir in cheese (if using), then ladle into bowls. Garnish with fresh herbs and enjoy warm!
🔁 Variations:
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Add protein: Stir in cooked shredded chicken, turkey, or white beans.
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Vegan option: Use plant-based butter/oil, non-dairy milk, and skip the cheese.
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Low-carb: Swap potatoes for cauliflower or rutabaga.
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Spicy kick: Add a pinch of red pepper flakes or cayenne.