This recipe proves that you can achieve a rich and creamy texture in your vegetable soup without using any cream at all. The secret lies in the way the vegetables and flour are cooked together, creating a velvety base that feels indulgent but is actually quite light. It’s perfect for those looking to enjoy a comforting, creamy soup without the added calories or dairy.

Full Recipe:

Ingredients:

• Olive oil: Just enough to sauté the veggies.
• 1 large onion, finely chopped: Adds sweetness and depth to the soup.
• 2 garlic cloves, minced: Provides a subtle, aromatic flavor.
• 1 large carrot, diced: Adds a hint of natural sweetness and vibrant color.
• 1 stalk celery, diced: Gives the soup a slightly peppery, earthy flavor.
• 1/2 cup flour: The key to the creaminess; it thickens the soup without needing cream.
• Fresh herbs (such as thyme and parsley), finely chopped: These herbs brighten the soup and add a burst of freshness.
• 4 cups vegetable broth: Provides the liquid base and enhances the flavor.
• 2 cups milk (any kind you prefer): Adds creaminess without the heaviness of actual cream.
• 1 cup mushrooms, sliced: Adds a meaty texture and earthy flavor.
• Salt and pepper, to taste: To season the soup to perfection.

Directions:

1. Prepare the Base:
   • In a large pot, heat a drizzle of olive oil over medium heat.
   • Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
2. Create the Creamy Base:
   • Sprinkle the flour over the sautéed vegetables. Stir well to coat the vegetables with the flour, creating a roux-like mixture.
   • Cook the flour-coated vegetables for about 2 minutes, stirring constantly to prevent the flour from burning.
3. Add the Liquid:
   • Gradually pour in the vegetable broth, whisking constantly to ensure the flour blends smoothly with the liquid.
   • Add the milk and continue to stir until the mixture starts to thicken.
4. Incorporate the Mushrooms and Herbs:
   • Stir in the sliced mushrooms and fresh herbs.
   • Season with salt and pepper to taste.
   • Let the soup simmer on low heat for about 15-20 minutes, allowing the flavors to meld together and the soup to thicken further.
5. Serve:
   • Once the soup has reached your desired consistency, ladle it into bowls.
   • Garnish with a sprinkle of fresh herbs if desired.

Possible Questions:

• Can I use gluten-free flour?
  • Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that’s suitable for thickening soups.
• What type of milk should I use?
  • You can use any type of milk—whole milk, almond milk, oat milk, etc. Each will give the soup a slightly different flavor and texture, but all work well.
• Can I add other vegetables to this soup?
  • Absolutely! This soup is very versatile. You can add potatoes, zucchini, or even spinach for extra nutrients and flavor.
• How can I make this soup vegan?
  • To make this soup vegan, simply use a plant-based milk and a vegan butter substitute if desired.
• Can I make this soup ahead of time?
  • Yes, this soup can be made ahead of time and stored in the refrigerator. It may thicken as it cools, so you might need to add a splash of broth or water when reheating.

Cooking Tips:

• Stir Constantly: When adding the flour to the vegetables, stir constantly to avoid clumps and ensure a smooth soup base.
• Adjust Thickness: If the soup is too thick, you can thin it out with a little more broth or water. If it’s too thin, let it simmer a bit longer to reduce.
• Season at the End: Taste the soup at the end and adjust the seasoning as needed. Adding salt too early can sometimes result in a soup that’s too salty once it reduces.

Storage Tips:

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally.
• Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (per serving):

• Calories: Approximately 180
• Protein: 6g
• Fat: 7g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 5g

Conclusion:

This creamy vegetable soup is not only satisfying but also incredibly easy to make. It’s a great way to enjoy a rich and hearty soup without the need for cream, making it a healthier option for those looking to indulge in a comforting meal. Whether you’re serving it for a cozy weeknight dinner or preparing it ahead for the week, this soup is sure to become a favorite in your household. Enjoy the warmth and flavor of this delicious dish!