Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups corn kernels, fresh or frozen
- 1/2 red bell pepper, diced
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the diced yellow onion, celery, and carrots to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 5
Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring occasionally.
⏱️ 5 min
- 6
Add the corn kernels and diced red bell pepper to the pot. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 7
Stir in the heavy cream. Heat through for 2-3 minutes, but do not bring to a boil after adding the cream.
⏱️ 3 min
- 8
Season the soup with salt and black pepper to taste.
⏱️ 1 min
- 9
Ladle the creamy corn and vegetable soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Corn and Vegetable Soup
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups corn kernels, fresh or frozen
- 1/2 red bell pepper, diced
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the diced yellow onion, celery, and carrots to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 5
Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring occasionally.
⏱️ 5 min - 6
Add the corn kernels and diced red bell pepper to the pot. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
⏱️ 15 min - 7
Stir in the heavy cream. Heat through for 2-3 minutes, but do not bring to a boil after adding the cream.
⏱️ 3 min - 8
Season the soup with salt and black pepper to taste.
⏱️ 1 min - 9
Ladle the creamy corn and vegetable soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min