Check this out! It’s not a dessert recipe!!
Maybe I shouldn’t be eating dessert to build up insulation against the cold. I should be fighting the cold weather with soup.
I have actually been making a lot of soup lately. This is the first one I posted because I am way too tempted to eat ALL OF THE SOUP without thinking of taking pictures of it. #foodbloggerfail.
But this time, I remembered that people probably don’t want to be seeing desserts all the time on food blogs. We need real people food. And winter is the season of soups.
Actually the main reason I had the chance to take pictures of this soup is because my boyfriend is too sick to eat at the moment. Which means that I made this HUGE pot of soup…just for me. Which also means I get a lot of it to take pictures of. So, you know…win win all around. Except for maybe my boyfriend who has only had a bowl of applesauce in the past 24 hours.
The title of this recipe is a little misleading. It’s not really creamy in the sense that there is actual cream in the soup. Because there isn’t. This soup makes it feel like you are eating a deliciously decadent creamy soup when in reality, it is actually a pretty healthy soup. What more would you want in a soup?
This super simple soup will definitely be on my regular rotation from now on. Because I always have all of the ingredients on hand. And this soup is so freaking delicious.
Healthy 30 Minute Creamy Vegetable Soup recipe without cream! Made with broccoli, peas and carrots and things you almost certainly have on hand.
- 3 Tbsp salted butter
- 1/2 cup onion, diced
- 3 cups broccoli, chopped
- 1 cup carrots, chopped
- 1 cup frozen peas
- 4 1/2 cups vegetable broth, divided
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup Parmesan cheese
Melt the butter in a large saucepan. Add the onion, broccoli, carrots and half of the broth. Cover and cook on medium heat for about 10-12 minutes, until vegetables are soft. Whisk in the flour.
Whisk in the milk, onion powder, oregano, salt and pepper. Stir the remaining vegetables. Add in the remaining broth.
Allow to simmer for 15-20 minutes. Stir in the cheese right before serving, heating until melted.