I love soup, especially on a cold, dreary day. Though most soups I make regularly are vegan, this is one that does contain some milk. Mister BS would prefer I use half and half, but I’ve made itwith skim milk and been happy. I usually use a mixture of whatever dairy products I have on hand. Ah, compromise.
What I love about this soup is that other than the chopping, there is basically no work involved. It’s so quick and easy. Some soups I think are better the next day, but this is one I’m excited to eat as soon as it’s cool enough to not burn my tongue.
Since I’m having dairy I might as well indulge in some white flour, too, so I usually serve it with ciabatta from Wheatfield’s.
inspired by New Moosewood Cookbook
- 1 T butter
- 2 c onion, chopped
- 6 cloves garlic, minced
- 2 t salt
- 1/2 t thyme
- 2 t basil
- 1 medium potato, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 c broccoli, chopped
- 2 c cauliflower, chopped
- 1 c mushrooms, chopped
- 2 c corn (frozen or canned is fine)
- 1.5 c vegetable broth
- 2 c milk (lowfat, whole, or combination)
Melt butter in Dutch oven.
Add onion, half the garlic, salt, and herbs. Saute 5 minutes over medium heat.
Add potatoes, carrots, broccoli, celery, and cauliflower. Saute 5-8 minutes.
Add broth, cover, and simmer 15 minutes until vegetables are tender (check potatoes with a fork).
Add corn and mushrooms. Continue cooking for 2-3 minutes.
Stir in warm milk and remaining garlic. Serve warm.