Cream Of Vegetable Soup
Cream of vegetable soup offers a comforting, creamy texture with the wholesome flavor of mixed vegetables. It's perfect for a quick lunch or cozy dinner, appealing to those who enjoy savory, dairy-based soups with a touch of celery and black pepper for added flavor.
Ingredients
Instructions
- Melt butter in a saucepan and stir in frozen vegetables and chopped celery leaves.
- Add water to the saucepan.
- Cover and simmer for 10 minutes, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider using homemade vegetable stock instead of water. You can also substitute the frozen vegetables with fresh ones, but adjust the cooking time accordingly. If you want a creamier soup, add more milk or a splash of cream. To thicken the soup, increase the flour slightly, but be sure to whisk it well to avoid lumps.
Serving Suggestions
Serve this Cream of Vegetable Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Easy Pecan Pie for dessert, making it a delightful choice for family gatherings or cozy dinners. Add a sprinkle of fresh herbs like parsley or chives on top for an extra touch.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. When reheating, gently warm it on the stove over low heat, stirring frequently, to maintain its creamy texture. If the soup thickens too much, add a little more milk or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Vegetable Soup contains roughly 1084 calories, with 19g protein, 190g carbohydrates, and 29g fat. It is an excellent source of iron (91% of the Daily Value), vitamin A (84% of the Daily Value), and calcium (82% of the Daily Value). Note that it is relatively high in sodium, at 1545mg per serving (67% 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 fresh vegetables instead of frozen?
Yes, you can use fresh vegetables in this recipe. Just chop them into small pieces and adjust the cooking time to ensure they become tender. Fresh vegetables can enhance the flavor and texture of the soup.
How can I make this soup vegan?
To make this soup vegan, replace the butter with olive oil or vegan butter and use a plant-based milk such as almond or oat milk. Ensure that the frozen vegetables you use are also free from any animal-derived ingredients.
What can I add for extra protein?
For extra protein, consider adding cooked lentils or beans to the soup. You can also stir in some diced tofu or shredded chicken if you prefer a non-vegetarian option. These additions will make the soup more filling and nutritious.
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).