Creamy Chicken Soup with Vegetables

Finely chop the red onion and garlic. In a pot, melt the butter over medium heat, add the onion and garlic, then sauté until translucent.

Sprinkle in the flour and sauté for 30 seconds, stirring constantly. Pour in the broth, mix thoroughly, and bring to a boil. Then reduce the heat and simmer uncovered for 15 minutes, stirring occasionally to prevent burning. Add the cream, bring to a boil again, then simmer for another 5 minutes over low heat.

Thoroughly purée the soup with an immersion blender, then strain it through a fine sieve into a clean pot. Season with salt and pepper to taste.