This delicious and creamy vegetable soup recipe is one that will be passed down from generation to generation. So yummy and hearty!
I used to call my mom asking for recipes. That was, until I realized she can never tell me an exact measurement for ingredients! She’ll say “add a couple of scoops of this, and a shake of that, then taste it and see if it needs more salt”.
I absolutely LOVE it! I love those recipes that our families have been making for years and years, and nobody has ever really written them down, because you just KNOW how to make it. The kind of recipes that you just FEEL.
You know when it’s too thick or too thin, when it needs another dash of salt, and everytime it turns out perfectly. The way your mother and her mother (and mothers before them) have made it for years. These recipes, for me, are my comfort food.
And every time I make this creamy vegetable soup, I think of my sweetheart mom, standing in the kitchen, creating a little masterpiece for her family. When I get old and gray, I want my kids to remember me standing at my stove, stirring a pot of hearty soup, or pulling hot rolls from the oven. And one day, maybe they’ll call me for this recipe, because it is loved by all!
I guess I’m a little sentimental about this soup… haha… Who knew!
So, today I’m going to share my creamy vegetable soup recipe, with exact measurements. Although, I want to preface this recipe by saying that it’s ok to add more or less of something to make it how you like it.
Creamy Veggie Soup
This is a super simple soup recipe that is the absolute comfort food! Perfect to take to a friend or neighbor who needs a hot meal. Pair it with a hot roll, and you've got a delicious, well rounded meal.
Ingredients
- • 1/2 cup (1 cube) butter
- • 1/2 cup flour
- • 3 cans (14.5 oz each) chicken broth
- • 1 1/2 cups shredded cheddar cheese (optional)
- • 4 medium potatoes
- • 2 cups carrots
- • 1 small onion
- • 2 cups broccoli
- • 1 can (15 oz) corn
- • 1 tablespoon salt
- • salt and pepper to taste
Instructions
1. Peel and chop your potatoes, carrots, broccoli, and onion.
2. Boil veggies until tender. (make sure to salt the water with 1 tsbp salt).
3. Remove veggies and strain. Let them sit while you make your soup base.
4. Make a roux: Heat butter in pan. Once melted, add flour and wisk together. Then add the chicken broth. Or
you could use milk if you don’t have broth.
5. Wisk everything together and keep wisking until it boils and thickens. If it’s too thick, add more broth or milk.
6. Add cheese, if desired.
7. Once you have the right consistency of soup base, add back in your veggies and corn. Salt and pepper to taste.
Notes
This is a super simple recipe that can be changed around depending on what ingredients you have. You can also use frozen or canned veggies. I like to use frozen peas & carrots or canned corn. Really, this soup is just a roux, which is really basic. Then you Just throw whatever else you have into the pot, and voila! SOUP!
Creamy Vegetable Soup Ingredients
- 1/2 cup (1 cube) butter
- 1/2 cup flour
- 48 oz chicken broth
- 1 cup milk (or chicken broth)
- 1 1/2 cups shredded cheddar cheese (optional)
- 4 medium potatoes, peeled and cubed (I like red or yukon gold)
- 2 cups chopped carrots
- 1 small onion, chopped
- 2 cups chopped broccoli
- 1 can (15 oz) corn
- 1 tablespoon salt
- salt and pepper to taste
How to make Creamy Vegetable Soup
- Boil Veggies
Start by peeling and chopping your potatoes, carrots, and onion.
Throw them in a huge pot, with 1 tablespoon salt, and boil until tender. Once the veggies are done boiling, throw them in the strainer and let them drain while you make the soup base.
- Make a Roux
I use the same pot that I used to cook my veggies (less dishes that way). Melt your butter, then add your flour and wisk them together until it’s thick. (The roux in this photo is a bit too thick. You want it a little thinner than this.)
- Add Broth
Then take your chicken broth and add it it. I like to do mostly chicken broth and a little milk, just to add some creaminess. But you can do all milk or all broth if you’d rather. I’ve seen a lot creamy soup recipes made with cream, but there’s really no need. This tastes just as good, and is much better for you. And if you’re making a veggie soup, you want it to be healthy!
- Thicken Soup
Now you’ll thicken your base. Keep your heat on medium, and bring your soup base to a boil. Once it starts to boil, it will thicken. Constantly stirring is the key to keeping it from getting too lumpy, and if it gets too thick, add some more broth. Once it’s about the consistency you want, add your cheese. Remember, the cheese will thicken the soup a lot, so you may need to add some more broth.
- Add Veggies
Then throw back in your veggies. I added some steamed broccoli and frozen corn along with my potatoes, carrots, and onion. You could also add peas, celery, or any other veggies that tickle your fancy. Just make sure you steam or boil them first, so they are tender before you add them to your soup.
Add salt and pepper to taste.
This soup is a perfect dish to take to your friends or family when they are sick, or just need a hot meal.
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Al says
I want to make this, but it looks like the measurements are missing! Any chance you can add them back in?
Natalie Dalpias says
Hi. I’m so sorry for the error. I have updated the recipe for you. Hope you like it.
Natalie
Tammy P says
Wondering the same thing. Found out a cube is 1/2 cup of butter
Diane Pothast says
is a cube of butter 1 lb