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You are here: Home » Blog » Main Dishes » Creamy Vegetable Soup

Creamy Vegetable Soup

January 6, 2018 //  by Jillian//  4 Comments

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I have been making this Creamy Vegetable Soup for over 15 years, and it never fails to please. It’s easy to make, feeds a crowd, and simply comforting. There’s nothing like a creamy bowl of the best vegetable soup in a bread bowl to ease the winter blues.

Creamy Vegetable Soup Recipe
Disclosure: This Vegetable Medley Soup recipe includes affiliate links. See the rest of Food Folks and Fun’s disclosure policy here. 

Creamy Vegetable Soup

This soup never fails, and even the pickiest toddler (i.e.my son) LOVES this vegetable medley soup! Our favorite way to serve it is in bread bowls as pictures above! Grab a spoon, folks because I’m diving in!

Once the weather becomes cool there’s one food that I always crave, soup! Creamy, velvety and chock-full of vegetables is where it’s at for me. I love the sweet simplicity of this Creamy Vegetable Soup, and its one of my favorite meals to prepare on Sunday afternoons while I indulge in family time.

Best Vegetable Soup

Cook’s Note – Creamy Vegetable Soup Recipe:

  • This vegetable soup will keep in an airtight container in the refrigerator for up to 5 days.
  • When you reheat this soup, you may need to loosen it with a little chicken broth.
  • Feel free to use sweet potatoes or yams instead of potatoes in this recipe.
  • This vegetable soup is great served with bread, biscuits, or my personal favorite, bread bowls.

Easy Vegetable Soup Recipe

Cook’s Tools – Best Vegetable Soup:

                 

ONE YEAR AGO: Red Velvet Cupcakes

TWO YEARS AGO: Cheesy Green Chile Cornbread

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Creamy Vegetable Soup Recipe

This Vegetable Medley Soup is a family favorite for over 15 years! It's easy to make, feeds a crowd, and simply comforting.

Creamy Vegetable Soup

I have been making this Creamy Vegetable Soup for over 15 years, and it never fails to please. It's easy to make, feeds a crowd, and simply comforting. There's nothing like a creamy bowl of vegetable soup in a bread bowl to ease the winter blues.
5 from 2 votes
Print Pin Rate
Course: Main Dish, Soup
Cuisine: American
Keyword: comfort food, soup, Vegetables
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 319kcal
Author: Jillian - a Food, Folks and Fun original!

Ingredients

SOUP BASE

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 cup celery chopped
  • 3 large garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 3 cups russet potatoes scrubbed, peeled, and diced
  • 1 cup carrots chopped
  • 1 large head of broccoli cut into florets, and stalks cut into 1 1/2-inch pieces
  • ¼ cup chopped fresh parsley plus more for garnish

WHITE SAUCE:

  • ½ cup butter
  • ⅔ cup all-purpose flour
  • 4 Cups milk
  • salt and pepper to taste
  • shredded cheese

Instructions

MAKE THE SOUP BASE:

  • Add the olive oil to a large, heavy-bottomed pot over medium heat. Saute the onions, celery, and garlic until the onions are lightly browned and cooked through, about 5 minutes.
  • Add the chicken broth, potatoes, and carrots. Increase the heat and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender (but not mushy), about 15-20 minutes.

MAKE THE WHITE SAUCE:

  • While the vegetables simmer, prepare the white sauce. In a large saucepan over medium heat, melt the butter. Add the flour and whisk constantly until the flour is incorporated and the mixture turns a light brown, about 1-2 minutes. Slowly whisk in the milk and continue to whisk until combined and smooth. Bring to a simmer and cook until the mixture thickens and turns velvety about 5-8 minutes.

FINISH THE VEGETABLE SOUP:

  • Once the sauce thickens and the vegetables are tender, add the white sauce to the vegetables. Stir to combine. Add in the broccoli and parsley and cover the soup. Let the soup cook until the broccoli is tender but NOT mushy, about 5-10 minutes.
  • Season the soup with salt and pepper. Give it one final stir and serve with shredded cheese and parsley to garnish.

Nutrition

Calories: 319kcal | Carbohydrates: 30g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 232mg | Potassium: 680mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3440IU | Vitamin C: 8.7mg | Calcium: 174mg | Iron: 1.6mg
Tried this recipe?Follow me @FoodFolksandFun

This post first appeared on FFF on January 6, 2011. The pictures have since been updated, but one of the originals are down below.

 

BEST Creamy Vegetable Soup
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Jillian
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Jillian

Hi, I'm Jillian. I'm a teacher turned stay-at-home mom. I miss the creativity teaching provided so I'm always trying to find time to exercise my artistic abilities. Mostly that means cooking and baking. My blog is dedicated to providing restaurant-quality recipes for the home cook.
Jillian
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Latest posts by Jillian (see all)

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Category: Main Dishes, SoupsTag: creamy vegetable soup, medley soup, vegetable soup, winter soup

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Reader Interactions

Comments

  1. Elizabeth

    January 15, 2011 at 1:23 AM

    YUM! Looks delish!

    Reply
  2. Shiho

    January 3, 2019 at 2:31 AM

    Looks delicious, When winter comes, this is the soupe I am going to make! Thank you for sharing <3

    Reply
  3. Cindy

    January 3, 2019 at 4:58 AM

    Hi Jillian, Love this – how important is the bread bowl for this recipe? Wondering if I can make them at the same time or not. tysm

    Reply

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