cream of vegetable soup so Creamy, hearty, and perfect for those cold winter days. Vegetarians and omnivores alike think this is super delicious and super satisfying!
Who else agrees that winter is just an excuse to eat more soup? It’s one thing to just enjoy soup and quite another to love it so much that you often want it. Hello, Soup Junkie here. There’s nothing like serving a warm bowl of soup on a cold day, and we always make sure it’s full!
This Creamy Vegetable Soup is a family favorite, even for the typical meat lover! Who can blame them? It’s really that delicious. I know that’s a tall order, but this soup is actually perfect in every way: it’s super creamy, rich in veggies, and it’s even ready in 30 minutes!
In a hurry? Most grocery stores sell pre-cut veggies, which basically takes the time out of prepping this meal. This meal just got easier!
Can I put frozen veggies in this soup?
You absolutely can! Freezing veggies makes everything easier. They are diced or peeled and ready to use. You may not find everything you need in the freezer section, but go ahead and buy what you can!
Can I add meat to cream of vegetable soup?
While we think this soup is almost perfect, you might really like to add some meat to the soup, and that’s totally fine! You can easily add cooked shredded chicken or turkey to this soup. Keep it simple and add chopped rotisserie chicken.
If you liked this recipe, you might be interested in these other delicious soup recipes:
Cream of Minestrone Soup is a hearty, comforting soup that’s perfect if you’re vegetarian or just want something light and simple.
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 1 tablespoon minced garlic
- 1 cup chopped green beans
- 1 cup sliced mushrooms
- 1 cup broccoli
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoon all purpose flour
- 4 cup whole milk
- salt and pepper to taste
Heat the butter and olive oil in a Dutch oven and add the onions, celery and carrots. Cook for a few minutes until the onions are soft, making sure not to brown them.
Add garlic, beans, mushrooms, broccoli and corn and sauté for 2-3 minutes. Mix thyme and oregano, then add flour.
Cook the flour with the vegetables for a minute and a half. Slowly add the whole milk while whisking constantly. Bring to a boil, stirring constantly, then reduce heat to a simmer.
Add salt and pepper and simmer for 6-7 minutes or until soup has thickened. If it’s too thick for you, add a little broth or more milk to thin it out. Serve hot.
Calories: 266kcal | carbohydrate: 27G | protein: 9G | fat: 14G | Saturated fat: 7G | cholesterol: 31mg | sodium: 220mg | Potassium: 599mg | fiber: 3G | sugar: 14G | Vitamin A: 5060unit | Vitamin C: 23.3mg | calcium: 266mg | iron: 1.4mg