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.
Course Main Dish, Soup
Keyword comfort food, soup, Vegetables
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Adapted from my sister-in-law, Bridgette
6cupslow-sodium chicken broth
3cupsrusset potatoesscrubbed, peeled, and diced
1largehead of broccolicut into florets, and stalks cut into 1 1/2-inch pieces
¼cupchopped fresh parsleyplus more for garnish
salt and pepperto taste
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.