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Creamy Vegetable Soup
Warm up with a bowl of Creamy Vegetable Soup! Loaded with fresh veggies and comforting flavors, this easy-to-make soup is perfect year round.
Course
Main Dish, Soup
Cuisine
American
Keyword
comfort food, soup, Vegetables
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
people
Calories
331
kcal
Author
A Food Folks and Fun Original!
Cost
$9.16
Equipment
cutting board
chef's knife
measuring cups and spoons
large heavy-bottomed pot
large saucepan
whisk
wooden spoon
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
to taste
US Customary
-
Metric
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 SOUP:
Once the sauce thickens and the vegetables are tender, stir the white sauce into the soup base.
Add in 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
Serving:
1.75
cup
|
Calories:
331
kcal
|
Carbohydrates:
35
g
|
Protein:
13
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
40
mg
|
Sodium:
251
mg
|
Potassium:
933
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
3837
IU
|
Vitamin C:
77
mg
|
Calcium:
216
mg
|
Iron:
2
mg