This is an insanely delicious, creamy soup. Is perfect if you are looking for a vegetarian meal or just something light and easy and it’s a great starter that goes with bread rolls and croutons.
There are three ways to make this soup its either you sauté, roux and simmer.
Sauté: Heat butter and olive oil in a Dutch oven and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and sauté for 2-3 minutes. Mix in the thyme and oregano and add the flour.
Roux: Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
Simmer and thicken: Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.