The Creamiest Homemade Vegetable SoupVeg

1

Heat the salted butter and olive oil in a pot over medium-high heat until bubbly.

2

Add the chopped white onions, finely chopped carrots, and finely chopped celery to the pot.

3

Stir and cook for a few minutes until the onions soften, ensuring they do not brown.

4

Stir in the minced garlic and cook briefly.

5

Incorporate the green beans, mushrooms, broccoli florets, and corn.

6

If using frozen vegetables, ensure they are thawed first. Stir well to coat the vegetables in the butter and oil, and sauté for about 3 minutes.

7

Add the flour, dried oregano, and dried thyme.

8

Stir and cook for about one minute to ensure the flour is fully incorporated and cooked through. (Cornstarch can be used as a substitute for flour).

9

Pour in the milk and chicken broth (or vegetable stock).

10

Bring the mixture to a boil, then reduce the heat to a simmer.

11

Allow the soup to simmer uncovered for 6 to 7 minutes until it has thickened and the vegetables are tender. Season with salt and pepper to taste before serving.