Cream Soup
A rich and creamy vegetable soup with a velvety texture, perfect for comforting meals and suitable for vegetarians seeking hearty, flavorful starters or main dishes.
Ingredients
Instructions
- Blend flour and melted butter until smooth; put aside.
- Simmer all vegetables, water with bouillon cubes, bay leaf, and garlic until tender.
- Slowly whip in the flour and butter mixture until smooth.
- Simmer for an additional 3 to 4 minutes.
- Strain the soup if desired.
- Season with salt and pepper to taste and serve.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of cream. You can substitute the vegetables based on your preferences or what you have on hand; spinach or leeks work wonderfully. If you prefer a thicker soup, add more flour or reduce the amount of water. Remember to whisk the flour and butter mixture thoroughly to avoid lumps.
Serving Suggestions
Serve this cream soup with a sprinkle of fresh herbs like parsley or chives for a pop of color. It pairs beautifully with crusty bread or a fresh salad as a side. For a heartier meal, consider serving it alongside a slice of Ambrosia Filled Angel Cake for dessert, creating a delightful balance of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent separation. If the soup thickens too much, add a bit of water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Soup contains roughly 591 calories, with 15g protein, 107g carbohydrates, and 13g fat. It is an excellent source of iron (98% of the Daily Value), dietary fiber (41% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 599mg per serving (26% 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?
Yes, frozen vegetables can be used as a convenient alternative. Just ensure they are thawed and drained before adding them to the soup. This will help maintain the soup's consistency and prevent excess water from affecting the flavor.
Is there a vegetarian version of this soup?
Absolutely! Simply use vegetable bouillon cubes instead of chicken or light bouillon. This recipe is already vegetarian-friendly as it primarily uses vegetables and cream. Feel free to explore different vegetable combinations to enhance the flavors.
How can I make this soup vegan?
To make this cream soup vegan, substitute the cream with coconut milk or a plant-based cream alternative. Use vegan butter and replace the bouillon cubes with vegetable broth or homemade vegetable stock for a rich flavor without animal products.
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).