Creamy Vegetable Soup Recipe

Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. Swanson's chicken broth; 3 c. water; 2 c. finely diced celery; 2 c. grated carrots; 2 c. tiny broccoli florets; 1/2 c. finely chopped onions; 2 Tbsp. butter or margarine, melted; 2 Tbsp. flour; 2 c. Fontina cheese, shredded; 1/2 c. milk; 2 egg yolks, slightly beaten; dash of cayenne pepper; parsley

Servings: persons

4 c. Swanson's chicken broth
3 c. water
2 c. finely diced celery
2 c. grated carrots
2 c. tiny broccoli florets
1/2 c. finely chopped onions
2 Tbsp. butter or margarine, melted
2 Tbsp. flour
2 c. Fontina cheese, shredded
1/2 c. milk
2 egg yolks, slightly beaten
dash of cayenne pepper
parsley

1
Combine broth and water in a large kettle and bring to a boil. Add vegetables and cook until just tender.
2
Strain, reserving liquid.
3
Set vegetables aside.
4
Return liquid to kettle. Blend butter into flour.
5
Add a little of the liquid to make a smooth paste.
6
Stir into liquid and cook briefly.
7
Reduce heat; add cheese, milk and pepper.
8
Beat a little of the liquid into the yolks and add to soup.
9
Return vegetables to soup and heat but do not boil.
10
Sprinkle parsley on top of soup in bowls.

1167

kcal

Calories

Fat

Carbs

119

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

You need 13 ingredients. The key ingredients include: 4 c. Swanson's chicken broth, 3 c. water, 2 c. finely diced celery, 2 c. grated carrots, and more.

Yes, Creamy 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.

Creamy Vegetable Soup

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