Creamy Corn Vegetable Soup

Creamy soup loaded with corn, carrots, zucchini, bell pepper, celery, and onions. This creamy corn vegetable soup is delicious, perfect for spring.

Happy Wednesday!

Guess what I just realized? We’re just weeks away from summer, and I’m soo excited. I’m already picturing berries and stone fruits. Ripe tomatoes and asparagus. Seriously, all that summer produce is just weeks away! I’m so ready for it!

In the meantime, I kinda wish the weather was cooperating. Some days it’s super cold, windy, and gloomy, and other days it’s warm and spring like. Can we decide already whether or not it’s spring?

So I thought I’d share this creamy corn vegetable soup. It’s warm and comforting for those of us who are still stuck in winter. It’s also filled with tons of veggies, perfect for spring and summer. I consider this kind of like a transition dish, perfect for all seasons. If you like, you can substitute the veggies with anything you have on hand.

In a large pot, heat olive oil for about a minute before adding minced garlic. Cook the garlic for about a minute or two until aromatic and golden. Then add diced onions. Cook the onions until softened.

Now add diced bell pepper, diced celery stalk, zucchini, and carrot. Cook until all the veggies are soft and tender. Pour the vegetable broth into the pot and allow it to come to a boil. Add corn, bay leaf, dried thyme, salt and granulated sugar.

Lower the heat, and slowly pour in the milk, stirring as you pour.

In a small bowl, whisk together flour and the rest of the milk until the flour has dissolved. Slowly pour the flour mixture into the soup and stir to thicken the soup.

Serve the creamy corn and vegetable soup warm with bread or naan.

Enjoy!

Creamy Corn Vegetable Soup

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Creamy soup loaded with corn, carrots, zucchini, bell pepper, celery, and onions. This creamy corn vegetable soup is delicious, perfect for spring.

Author: Andrea Giang

Recipe type: Soup

Serves: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• ½ small onion, diced
• 1 small bell pepper, diced
• 1-2 celery stalk, chopped
• 1 small zucchini, diced
• ½ medium carrot, diced
• 4 cups corn kernels
• 1 bay leaf
• 1 teaspoon dried thyme
• 3 cups vegetable broth
• 1¾ cups whole milk
• 4 tablespoons all purpose flour
• ¼ cup whole milk
• 2 teaspoons salt
• 1 teaspoon granulated sugar

For serving

• Bread
• Naan

Directions:

1. In a large pot, heat olive oil for about a minute before adding minced garlic. Cook the garlic for about a minute or two until aromatic and golden. Then add diced onions. Cook the onions until softened.
2. Now add diced bell pepper, diced celery stalk, zucchini, and carrot. Cook until all the veggies are soft and tender. Pour the vegetable broth into the pot and allow it to come to a boil. Add corn, bay leaf, dried thyme, salt and granulated sugar.
3. Lower the heat, and slowly pour in the milk, stirring as you pour.
4. In a small bowl, whisk together flour and resolved milk until the flour has dissolved. Slowly pour the flour mixture into the soup and stir to thicken the soup.
5. Serve the creamy corn and vegetable soup warm with bread or naan.

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