This Soup is the Most Creamy Vegetable Soup You'll Ever Have

If you're looking for a meatless option, this is the perfect dish for you. This is a creamy vegetable soup, and it's full of a variety of vegetables, so you get flavors and textures of all sorts. This soup comes together in under 20 minutes, so don't blink or you're gonna miss it. We're gonna head over to the stove. Over medium-high heat, I'm gonna add in 2 tablespoons of salted butter and a teaspoon of olive oil. Let that fully melt and get a little bubbly. Add into that hot, bubbling butter and oil mixture 1 1⁄2 cup of chopped white onions, 1 cup of carrots that are chopped fine, and then 1⁄2 cup of celery that's been chopped up really fine as well. Give that a stir and let that cook for just a few minutes. We want to soften up those onions, but we don't necessarily want them to get browned, which, shocker, I'm all about browning. To those softened veggies, we're gonna add in 1 tablespoon of minced garlic, and I love the fresh stuff. Give that a little stir. And then this is a very loaded veggie soup, so we're gonna be adding in 1 cup of chopped green beans, 1 cup of chopped mushrooms, 1 cup of broccoli florets that are also finely chopped, and then 1 cup of corn. You can make this even easier if you want to use frozen vegetables. Sometimes those are already pre-chopped, it's pretty fantastic. I recommend letting them be thawed first before you add them in. Give everything a really good stir, make sure it's getting down to that butter and olive oil that's down at the bottom, and let that saute for about 3 minutes. There's nothing like the smell of sauteed veggies. This smells excellent. We're gonna add in 2 tablespoons of flour, 1 teaspoon of oregano, and 1 teaspoon of thyme. Give that a stir and let that cook for about a minute. We want to cook that flour. That flour is our thickening agent. Another substitution you could use for that is cornstarch. Use what's best for you. There's no more specks of flour, and it's been cooking for about a minute. Now we're gonna add in 4 cups of milk, and 2 cups of chicken broth. Now absolutely use vegetable stock if you want. I love the chicken broth, but feel free to use what you want. Give that a stir, bring this to a boil, and then reduce it to a simmer, and we're gonna let that simmer uncovered for 6 to 7 minutes. After about 6 to 7 minutes that soup has thickened up, and those vegetables are perfectly tender. It's thickened up beautifully, and now we're going to simply season it. We like to say salt and pepper to taste, because that's really gonna be based off of your preference, and it's gonna be if you used a low sodium broth, or whatever it may be. But go ahead and make it how you want to. Be sure to check out the link in the video description below. Head over to our website where you're gonna find hundreds of restaurant quality recipes that you can easily make at home. But thanks for watching, we'll see you later.