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Creamy Vegetable Soup

Servings 4 Servings
Author Lauren

Ingredients

  • 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 peas
  • 1/4 teaspoon oregano
  • 1/4 teaspoon tarragon
  • salt
  • pepper

Instructions

  1. 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.