Autumn Vegetable Soup
- Reviews 4
Ready In: 45 mins
Serves: 6
Ingredients
- 2 tablespoons butter
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 1 small zucchini, peeled,chopped
- 2 stalks celery, chopped
- 2 medium potatoes, peeled,chopped
- 2 medium tomatoes, peeled,chopped
- 3 tablespoons parsley
- 2 cups chicken stock
- 1⁄4 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups milk
Directions
- In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
- Add the rest of the ingredients EXCEPT the milk.
- Boil for 25 minutes.
- Puree soup with blender, return to heat and add milk.
- DO NOT BOIL!
- Just heat through.
- Recipe may be doubled.
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