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Creamy Vegetable Soup

This Creamy Vegetable Soup can be adjusted to whatever vegetables you have available in your fridge. It's creamy and so hearty!
Print Recipe
Creamy Vegetable Soup, also known as "clean out the fridge soup" in my family - great use of vegetables that are past their prime!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 large onions chopped
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 1 garlic clove minced
  • ½ large red bell pepper deseeded and chopped
  • 1 ½ cups chopped brocoli
  • 1 cup chopped asparagus stems
  • 4 small potatoes peeled and chopped
  • 2 tablespoons kosher salt
  • 2 tablespoons dried thyme
  • 2 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 quart chicken stock
  • 1 cup half & half

Instructions

  • In a large stock pot, heat the olive oil and add all the vegetables, including the potatoes. Sauté them for about 15 minutes, stirring occasionally.
  • Season with salt and thyme.
  • Add butter and melt into vegetables. Sprinkle with flour, let flour cook for 3 minutes and then quickly whisk in the stock.
  • Let simmer for 15 minutes and adjust texture by adding the half & half.
  • Check seasoning and adjust salt. Serve hot or freeze in quart containers.
Servings: 4 quarts