A delightful and hearty vegetable soup with a creamy texture, perfect for any occasion.
Dice the onion and celery into small pieces.
Uniformly diced vegetables cook evenly, enhancing the soup's texture.
Melt the butter in a large saucepan over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
Stir frequently to prevent the butter from browning.
Chop the carrots and potatoes into bite-sized pieces.
Cut the vegetables into similar sizes for even cooking.
Add the chicken broth, carrots, potatoes, and canned tomatoes to the saucepan. Season with salt, pepper, basil, and parsley. Stir well.
Taste the broth and adjust the seasoning as needed.
Bring the mixture to a boil, then reduce the heat to medium and simmer until the vegetables are tender, about 15 minutes.
Cover the saucepan partially to retain heat while allowing steam to escape.
Transfer half of the soup to a blender and blend until smooth. Return the blended soup to the saucepan and mix well.
Blending part of the soup creates a creamy texture while keeping some chunks for variety.
Stir in the milk and heat gently over medium heat, ensuring the soup does not boil.
Heating the milk gently prevents it from curdling.
Serve the soup in bowls, garnished with chopped green onions.
Add a sprinkle of fresh herbs for an extra burst of flavor.
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