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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4-6 people
Author Notes
A hearty and comforting soup that's perfect for the winter season, made with a variety of vegetables, corn, and a hint of cream. —Rkawal
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Ingredients
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2
butter
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1
Onion,chopped
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3
cloves garlic,minced
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2
carrots,chopped
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2
celery stalks, chopped
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1 cup
corn kernels
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2 cups
mixed winter vegetables (such as diced potatoes, zucchini, and bell peppers)
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4 cups
chicken or vegetable broth
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1/2 cup
heavy cream or half-and-half
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Salt and pepper, to taste
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Fresh herbs, for garnish (optional)
Directions
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In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
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Add the corn kernels and cook for an additional 2-3 minutes.
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Add the mixed winter vegetables, broth, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
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Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
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Stir in the heavy cream or half-and-half and cook for an additional 2-3 minutes, or until the soup is heated through.
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Taste and adjust the seasoning as needed.
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Serve the soup hot, garnished with fresh herbs if desired.
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