Cream of Vegetable Soup Homemade Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop onion finely and chop garlic finely.

Dice sweet red pepper and potato into small pieces.

Turn stove on to medium heat and add vegetable oil to a large pot.

Add chopped onion, garlic, potato, and red pepper to the pot and sauté for 2-3 minutes.

Season with salt and black pepper to taste.

Add frozen peas, carrot, and corn to the pot and sauté for another 2 minutes.

After about 6 minutes of sautéing, add vegetable broth and 1 cup of water to the pot.

Increase heat to high to bring the mixture to a boil, then reduce heat to simmer until potatoes are tender.

In the meantime, prepare the roux by mixing a couple of spoons of flour with vegetable oil, keeping it on the runny side to avoid clumps.

Check the potatoes for tenderness, then pour in the roux and stir until the soup thickens slightly.

Add cream to the soup and let it simmer for a few minutes.

Turn off the heat and serve the soup, garnishing with chopped parsley and chili flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens