Cream Of Veggie Soup
Cream of veggie soup offers a hearty, cheesy blend of cauliflower, broccoli, and carrots, perfect for comforting lunches or family dinners with rich, savory flavors.
Ingredients
Instructions
- Boil cauliflower and broccoli in chicken broth until tender.
- Add onions and carrots and continue to cook until vegetables are tender.
- Make a paste of flour and butter; add the evaporated milk and shredded cheese.
- Add this mixture to the cooked vegetables.
- Add more broth if the soup is too thick.
- Continue to cook until the soup reaches the desired consistency.
Tips & Substitutions
To enhance flavor, consider adding garlic or a dash of nutmeg to the soup. If you're looking for a lighter version, substitute the evaporated milk with unsweetened almond milk. For a dairy-free option, use a vegan cheese alternative. You can also add additional veggies like spinach or bell peppers for extra nutrition. If you want a creamier texture, use an immersion blender to puree part of the soup.
Serving Suggestions
Serve this delicious cream of veggie soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Green Beans And Carrots Amandine for a colorful plate. For a heartier option, consider serving it alongside Easy Pork Chops And Rice. Top the soup with additional shredded cheese or croutons for added texture.
Storage & Reheating
Store any leftover cream of veggie soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much while storing, add a splash of chicken broth or water to reach your desired consistency when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Veggie Soup contains roughly 3360 calories, with 16g protein, 110g carbohydrates, and 319g fat. It is an excellent source of vitamin A (93% of the Daily Value), vitamin C (73% of the Daily Value), and iron (39% of the Daily Value). Note that it is relatively high in sodium, at 1137mg per serving (49% 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 make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth to keep it vegetarian-friendly. The soup will still be rich and flavorful thanks to the combined vegetables and seasonings. You can also add more plant-based ingredients, such as lentils or beans, for added protein and texture.
How can I make this soup spicier?
If you enjoy a bit of heat, consider adding red pepper flakes or a splash of hot sauce to the soup during the cooking process. You can also stir in some diced jalapeños or a pinch of cayenne pepper for an extra kick. Just start with a small amount and adjust to your taste.
Can I freeze this cream of veggie soup?
Yes, you can freeze this soup! Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove. Keep in mind that the texture might change slightly after freezing, so stir well before serving.
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).