Cream Vegetable Soup

Name: Cream Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. carrots; 1/2 c. celery; 1/3 c. turnips; 1 1/2 c. tomatoes; 1 c. potatoes; 1 medium onion; dash of parsley; a smidgen of pepper; 1 tsp. salt; 4 Tbsp. butter; 4 Tbsp. flour; 2 c. milk

Eats Now Editorial Team · 312 kcal · Soups & Stews

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Cream Vegetable Soup – a delicious recipe with carrots, celery, turnips, tomatoes, potatoes, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/3 c. carrots
1/2 c. celery
1/3 c. turnips
1 1/2 c. tomatoes
1 c. potatoes
1 medium onion
dash of parsley
a smidgen of pepper
1 tsp. salt
4 Tbsp. butter
4 Tbsp. flour
2 c. milk

1
Chop vegetables finely. Cook slowly for 1 hour in 1 pint of water boiling. Add butter and flour. Blend together. Add 2 cups milk; bring to a boil. Serve with cheese and crackers.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 c. carrots, 1/2 c. celery, 1/3 c. turnips, 1 1/2 c. tomatoes, and more.

Yes, Cream Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
312 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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