Description
A comforting and creamy vegetable soup packed with flavor.
Ingredients
Scale
- 2 cups whole milk
- 1 cup diced carrots
- 1 cup diced Yukon Gold potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 tsp dried thyme
Instructions
- Prepare your vegetables by peeling and chopping them into bite-sized pieces.
- In a large pot, heat a splash of oil over medium heat. Sauté chopped onions and minced garlic until fragrant and golden brown.
- Add diced carrots and potatoes to the pot, cooking for about five minutes.
- Pour in the vegetable broth until all ingredients are submerged. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until veggies are tender.
- Use an immersion blender to puree the soup until smooth, leaving some texture if desired.
- Return the blended soup to low heat and gradually stir in the milk. Season with salt, pepper, and thyme as needed. Serve hot.
Notes
- This soup pairs well with crusty bread.
- Feel free to add other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg