Creamy Vegetable Soup
December 10, 2025When you’re craving something warm, cozy, and comforting—but still packed with veggies—this creamy vegetable soup is exactly what you need.It’s hearty without feeling heavy, made with simple ingredients you likely already have on hand, and comes together in one pot.
Ingredients
- ¼ cup olive oil
- 1 medium onion, diced
- 3 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- ¼ cup flour
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp salt
- ½ tsp freshly cracked pepper
- 2 cups milk
- 4 cups vegetable broth
- 2 lbs small red potatoes, quartered
- 2 cups frozen broccoli, chopped small
Instructions
- Heat the oil in a large soup pot over medium-low heat. Add the diced onion, celery, carrots and sauté for about 4 minutes, until softened and fragrant. Stir in the garlic and cook for 30 seconds.¼ cup olive oil, 1 medium onion, diced, 3 stalks celery, chopped, 2 medium carrots, peeled and chopped, 3 cloves garlic, minced
- Add the flour with the vegetables and cook for 2 minutes, stirring often, to lightly toast it.¼ cup flour
- Add the dried oregano, dried basil, salt, and pepper. Cook for 1 minute to let the herbs bloom.½ tsp dried oregano, ½ tsp dried basil, 1 tsp salt, ½ tsp freshly cracked pepper
- Stir in the milk, and bring to a low boil. Stir constantly until it thickens slightly.2 cups milk
- Next stir in the vegetable broth. Add the potatoes.4 cups vegetable broth, 2 lbs small red potatoes, quartered
- Bring everything to a boil. Once boiling, reduce the heat to a gentle simmer. Partially cover the pot and cook for 10 - 15 minutes, or until the potatoes are tender.
- Stir in the chopped frozen broccoli and cook for 2 more minutes, just until heated through.2 cups frozen broccoli, chopped small
- Taste and adjust the salt and pepper as needed. Ladle into bowls and enjoy!