Cream Of Fresh Vegetable Soup
A creamy, comforting vegetable soup with fresh flavors, perfect for a light lunch or starter, suitable for all vegetable lovers seeking a hearty, smooth texture.
Ingredients
Instructions
- In a saucepan, combine chicken broth, chopped onion, desired vegetables, and seasonings.
- Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender.
- Remove bay leaf if using broccoli.
- Place half of the cooked vegetables in a blender, cover, and blend for 30 to 60 seconds until smooth.
- Pour the blended mixture into a bowl.
- Repeat with remaining vegetables and set all aside.
- In the saucepan, melt butter or margarine.
- Stir in flour, salt, and pepper, and cook until smooth.
- Gradually add milk, stirring constantly until the mixture thickens.
- Combine the pureed vegetables with the milk mixture and heat through before serving.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme and rosemary. If you want to make it a bit heartier, include potatoes or beans as your desired vegetables. You can substitute the chicken broth with vegetable broth for a vegetarian version. To enhance the creaminess, use heavy cream instead of milk or add a dollop of sour cream before serving.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or chives. It pairs beautifully with a crusty bread or a side salad, such as Chicken Salad(Easy - 20 Minutes). For a complete meal, consider serving it alongside Brown Rice And Chicken or a simple sandwich for a satisfying lunch.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Fresh Vegetable Soup contains roughly 149 calories, with 4g protein, 22g carbohydrates, and 6g fat. It is an excellent source of vitamin C (85% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 652mg per serving (28% 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 frozen vegetables instead of fresh ones?
Yes, frozen vegetables can be a convenient substitute. Just add them to the broth and onion mixture directly, adjusting the cooking time as needed until they're tender. This can make preparation quicker while still maintaining flavor.
How can I make this soup vegan?
To make this soup vegan, substitute chicken broth with vegetable broth and use a plant-based butter instead of regular butter. For creaminess, you can use coconut milk or cashew cream, which will add a lovely flavor and texture.
What vegetables work best in this soup?
You can use a variety of vegetables based on your preference. Carrots, celery, green beans, and bell peppers are great options. Leafy greens like spinach or kale can also be added towards the end of cooking for extra nutrition and flavor.
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).