Prepare the Base: In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until the vegetables begin to soften and the onions turn translucent.

Add the Aromatics: Stir in the minced garlic, chopped green beans, and sliced mushrooms. Cook for another 3–4 minutes, allowing the flavors to meld together.

Incorporate the Broccoli and Corn: Add the broccoli florets and corn kernels to the pot.

Season and Thicken: Sprinkle the dried thyme and oregano over the vegetables. Mix well to combine. Sprinkle the flour over the vegetable mixture, stirring constantly to avoid lumps.

Create the Creamy Broth: Gradually pour in the whole milk, stirring continuously to prevent clumping. Once all the milk is added, bring the mixture to a gentle simmer. Allow the soup to simmer for about 10–15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened to your desired consistency.

Adjust the Seasoning: Taste the soup and add salt and pepper as needed. If the soup is too thick, you can add a little more milk or water to reach your preferred consistency.

Serve: Ladle the creamy vegetable soup into bowls and serve hot. Enjoy it with a side of crusty bread or a fresh salad for a complete, satisfying meal.