Creamy Vegetable Soup

15 Feb

Lately, my sister and I have been going running early in the mornings when it is so cold out! A little ridiculous, but it feels great once we’re done. Anyways, going running when it is that cold out makes me cold for the rest of the day! I don’t know why, but it just does. And hot showers and sweat pants aren’t cutting it. So, I made some soup to help warm my body up. This stuff is goo-ood! Its made from scratch with vegetables that are typically very common in most kitchens. Don’t let the whole ‘from scratch’ scare you because its really quite simple. I’ll show you!

Creamy Vegetable Soup

Yield: 4 servings


2 tablespoons butter

1/2 onion, diced

2 1/2 tablespoons flour

1/2 cup whole milk or cream

2 1/2 cups water

1 chicken bouillon cube

2 carrots, peeled and diced

2 small potatoes, peeled and diced

1/2 cup frozen corn

1/2 cup frozen pean

1/4 teaspoon oregano

1/4 teaspoon tarragon



Directions: In large pot, melt butter. Sautee onion for about 3 minutes until starting to soften. Sprinkle in flour and stir to incorporate and make a paste. Cook 1-2 minutes. Raise temperature to medium high and slowly whisk in water using 1/2 cup increments. After each addition of water, whisk and wait for it to bubble and thicken. Continue this process until all water has been incorporated and you have a thick soup base. Reduce temperature and add in all vegetables and seasonings. Stir and cover. Cook 15-25 minutes or until vegetables have softened. Stir in milk or cream and add more salt and pepper depending on preference. Serve hot.


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