For this creamy vegetable soup I use a roux, which is equal parts flour and fat. You could also use a cornstarch slurry or purée part of the soup to create a creamy base.
Season early and often to prevent a bland soup! If you finish the soup and still find it bland, add a squeeze of fresh lemon juice, drizzle of balsamic vinegar, scoop of nutritional yeast, or fresh chopped herbs
One of the great things about this creamy vegetables soup is its versatility. Feel free to use the veggies that your family loves best.
You can definitely use fresh vegetables if you prefer. Add diced potatoes first with the aromatics, seasonings and broth. Add cruciferous veggies, like broccoli or cauliflower next. Add more delicate veggies, like corn kernels, peas, or chopped asparagus last as they only need a few minutes to heat through.
