Cream Vegetable Soup
Cream Vegetable Soup offers a comforting blend of fresh vegetables and creamy richness, perfect for a light lunch or starter that appeals to all ages.
Ingredients
Instructions
- Chop the carrots, celery, turnips, tomatoes, potatoes, and onion finely.
- Cook the chopped vegetables slowly in 1 pint of water for 1 hour until tender.
- Add butter and flour to the cooked vegetables and blend everything together.
- Stir in 2 cups of milk and bring the mixture to a boil.
- Serve hot, garnished with cheese and accompanied by crackers.
Tips & Substitutions
For a creamier texture, consider using an immersion blender to puree the soup after adding the milk. You can substitute any vegetables based on your preference, such as zucchini or spinach, for a twist. If you want to reduce calories, use low-fat milk or a plant-based alternative. Fresh herbs like thyme can enhance the flavor significantly.
Serving Suggestions
Serve the soup hot, garnished with shredded cheese for added richness. It pairs beautifully with crackers or a slice of crusty bread, like Refrigerator Cheese Bread, for a satisfying meal. For a complete dinner, consider a side salad or a light protein, making it a versatile option for any occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup thickens too much. Avoid boiling to preserve the creamy texture. This soup can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Vegetable Soup contains roughly 680 calories, with 10g protein, 83g carbohydrates, and 35g fat. It is an excellent source of iron (27% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2369mg per serving (103% 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 vegan?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or a plant-based butter and using almond or soy milk instead of dairy milk. Ensure that the vegetable broth is also vegan-friendly for a completely plant-based dish.
How can I thicken the soup if it’s too thin?
If your soup is too thin, you can thicken it by mixing a tablespoon of cornstarch with a bit of cold water and adding it to the simmering soup. Stir continuously until it thickens. Alternatively, pureeing a portion of the soup can also achieve a thicker consistency.
What can I add to enhance the flavor?
For an extra depth of flavor, consider adding garlic, a bay leaf during cooking, or a splash of lemon juice just before serving. You can also incorporate cooked beans or lentils to add protein and texture, making it a heartier meal.
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).