Creamy Vegetable Soup Formula
Yield: 6 people
Description
*You can use 1/2 cup parsley, basil, or cilantro—or a combination of any of them. Dill is also nice, but don’t use more than 1/4 cup, which you can use alone or in combination with the parsley, basil or cilantro. Dried herbs are fine too—thyme and caraway are great, especially in winter soups.
Ingredients
- 5 tablespoons plant-based butter, divided
- 1 medium-large onion, cut into small dice
- 1 quart vegetable broth
- 2 pounds of veggies—your choice—cut into small dice/bite-size pieces.
- 6 tablespoons all-purpose flour
- 2 1/2 cups whole milk or oat creamer
- *1/2 cup chopped fresh parsley basil, and/or cilantro
Instructions
- Heat 2 tablespoons of the butter in a large soup kettle over medium-high heat. Add onions and sauté until tender, 4 to 5 minutes. Add broth and all non-green vegetables; cover and bring to a boil. Reduce heat to low and continue to simmer, partially covered, until vegetables are just tender, adding any green vegetable the last couple of minutes, about 5 minutes.
- Meanwhile, heat remaining 3 tablespoons of butter in a small Dutch oven or large saucepan. Whisk in flour, then milk and bring to a simmer, whisking frequently. Continue to simmer to form a smooth, thick sauce. (If soup vegetables are not tender, cover pot and turn off heat.)
- Whisk milk mixture into tender vegetables to form a chunky cream soup. Continue to simmer to blend flavors, stirring in fresh herbs, a couple of minutes longer.