Creamy Carrot, Corn & Potato Soup with Broccoli
This Creamy Carrot, Corn and Potato Soup with Broccoli is a hearty homemade vegetable soup with tender potatoes, sweet corn, carrots and broccoli in a thick, creamy golden broth. A little sour cream adds richness and a gentle tang, while fresh dill and toasted pumpkin seeds give the finished soup extra flavour and texture.I like that this creamy vegetable soup still looks like a vegetable soup. The carrots, potatoes, corn and broccoli stay visible in the bowl, while blending just a small portion of the cooked vegetables naturally thickens the broth.
Equipment
- ### Equipment Used
- Large soup pot or Dutch oven
- Cutting board
- Sharp kitchen knife
- Vegetable peeler
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Blender or immersion blender
- Small mixing bowl
- Whisk
- Small skillet for toasting pumpkin seeds
- Soup ladle
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 3 carrots large and peeled and sliced
- 3 Yukon Gold potatoes medium sized, peeled and diced
- 4 cups chicken broth or vegetable broth, low-sodium
- 1 ½ cups corn kernels fresh or frozen, divided
- 2 cups broccoli florets
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup sour cream
- ½ cup whole milk or half-and-half
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh dill chopped
- ⅓ cup pumpkin seeds toasted
- Optional for a thicker creamy soup:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Sauté the onion and garlic.
- Heat the butter and olive oil in a large soup pot over medium heat. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Cook the carrots and potatoes.
- Add the carrots, potatoes, thyme, smoked paprika, garlic powder, salt and black pepper. Pour in the broth and bring to a gentle boil.
- Reduce the heat and simmer for 12–15 minutes, until the carrots and potatoes are almost tender.
Add the corn.
- Stir in 1 cup of the corn and simmer for another 3–4 minutes.
Blend a small portion.
- Carefully remove about 1 to 1.5 cups of the soup, including some carrot, potato, corn and broth. Blend until smooth, then stir it back into the pot.
- This gives the creamy carrot potato soup a naturally thick broth while keeping plenty of vegetables whole.
Add the broccoli.
- Stir in the broccoli and remaining ½ cup corn. Simmer for 5–7 minutes, just until the broccoli is tender but still bright green.
Optional: thicken with cornstarch.
- If you want an even thicker creamy vegetable soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth.
- Slowly stir the cornstarch slurry into the simmering soup and cook for 1–2 minutes, stirring, until the broth thickens.
- Start with this small amount. You can always make a little more slurry if you want the soup thicker.
Make it creamy.
- Reduce the heat to low. Whisk together the sour cream, milk and Dijon mustard in a small bowl.
- Stir about ½ cup of hot soup into the sour cream mixture, then slowly add it back to the pot. Keep the heat gentle and do not boil once the dairy has been added.
Finish the soup.
- Stir in the lemon juice and fresh dill. Taste and adjust the salt and pepper as needed.
To Serve
- Ladle the creamy carrot, corn and potato soup into bowls and top with a small spoonful of sour cream, toasted pumpkin seeds, freshly ground black pepper and fresh dill.
For the best creamy carrot, corn and potato soup, blend only a small portion of the cooked vegetables. This naturally thickens the broth while keeping plenty of tender potato, carrot, broccoli and sweet corn in every spoonful.
Notes
- Blend only part of the soup to create a thick, creamy vegetable soup while keeping plenty of carrot, potato, broccoli and corn visible in every bowl.
- Cornstarch is optional. For an extra-thick creamy soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in before adding the dairy.
- Add the broccoli near the end so it stays bright green and slightly firm instead of becoming too soft.
- Use Yukon Gold potatoes for the best creamy potato soup texture. They soften nicely and help thicken the broth naturally.
- Keep the heat low after adding sour cream and milk. Boiling can cause the creamy broth to separate.
- Fresh or frozen corn both work well in this carrot corn and potato soup. Frozen corn can go straight into the pot.
- Fresh dill adds the best finish. Add it just before serving so the flavour stays bright and fresh.
- Toast the pumpkin seeds for a few minutes before serving. It adds a nice crunch against the creamy vegetable soup.
- Adjust the consistency as needed. This hearty potato vegetable soup will thicken as it sits, so stir in a splash of broth or milk if needed.
- Taste before adding extra salt. Broths vary quite a bit, so it’s best to make the final seasoning adjustment at the end.
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 33gProtein: 8gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 28mgSodium: 1095mgPotassium: 768mgFiber: 5gSugar: 8gVitamin A: 5675IUVitamin C: 48mgCalcium: 101mgIron: 2mg
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