Cream Of Any Vegetable Soup
A creamy vegetable soup featuring a blend of fresh or frozen vegetables, rich in flavor and perfect for a comforting, nutritious meal suitable for any season.
Ingredients
Instructions
- Put chopped vegetables and chicken broth in a 3-quart pan.
- Bring to a boil; reduce heat.
- Cover and simmer until vegetables are tender, 15 to 20 minutes.
- Puree vegetables and liquid in a blender or food processor.
- Melt butter; add flour and stir until smooth.
- Gradually stir in milk and bring to a boil, stirring.
- Add pureed vegetables and liquid to the mixture and heat through.
Tips & Substitutions
For a richer flavor, consider sautéing onions and garlic in the butter before adding the flour. You can substitute the chicken broth with vegetable broth for a vegetarian option. If you prefer a thicker soup, add more flour or reduce the amount of milk. Experiment with different vegetables like carrots or peas to customize the taste.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of fresh herbs like parsley or chives. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving alongside Chicken Salad Northwood for a delightful lunch or dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of milk if it becomes too thick. Avoid reheating in the microwave as it may lead to uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Any Vegetable Soup contains roughly 1132 calories, with 20g protein, 206g carbohydrates, and 26g fat. It is an excellent source of iron (40% of the Daily Value), protein (39% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2341mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned vegetables instead of fresh or frozen?
Yes, you can use canned vegetables, but be sure to drain them well before adding them to the broth. Keep in mind that canned vegetables may have a softer texture, so adjust the cooking time accordingly.
How can I make this soup vegan?
To make this soup vegan, substitute the chicken broth with vegetable broth, use a plant-based butter alternative, and replace the milk with almond or soy milk. Omit the egg to keep it completely plant-based.
What can I do if the soup is too thick?
If your soup turns out too thick, simply stir in additional broth or milk until you reach your desired consistency. This will also enhance the flavor, so adjust the seasoning as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).