Garden Vegetable Soup

Seven fresh vegetables, a creamy milk base, and the whole thing cooks in the microwave in about 20 minutes. This garden vegetable soup is the kind of recipe you reach for when you want something warm and nourishing without dragging out every pot in the kitchen.

The vegetables go in first with margarine, softening in the microwave until tender. Then milk, flour, bouillon, fresh tomato, and basil get stirred in and cooked uncovered until the soup thickens into something creamy and substantial. The flour acts as the thickener, giving it body without needing cream or a separate roux.

The mix of cabbage, carrots, zucchini, corn, green beans, and bell pepper means every spoonful has a different texture and flavor going on.

Kitchen Tips

• Stir at the halfway points as directed. Microwave cooking heats unevenly, and stirring ensures the vegetables and sauce cook through consistently.
• Slice the carrots thin. They’re the densest vegetable here and need the extra surface area to cook through in time.
• Whisk the flour into the milk before adding to avoid lumps. A fork works fine if you don’t have a whisk handy.
• Fresh basil makes a real difference over dried in this soup. Add it with the milk so it infuses during cooking.

Variations

• Use butter instead of margarine for a richer flavor.
• Add diced potatoes for a heartier, chowder-style version.
• Stir in shredded cheddar cheese at the end for a cheesy vegetable soup.