Creamy Veggie Soup Recipe

Name: Creamy Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Unsalted Butter; 2 Tablespoons All-purpose Flour; 4 cups Low Sodium Chicken Stock; 1 whole Onion, Peeled And Diced; 1 clove Garlic, Peeled And Minced; 4 whole Potatoes, Peeled And Diced; 1 whole Large Carrot (or Double This If You Have Small Carrots), Peeled And Diced; 1 cup Broccoli Florets; 1-1/2 teaspoon Salt, Or To Taste; Pepper To Taste; 1 cup Low Fat Milk; 1 Tablespoon Chopped Dill; Shredded Cheddar Cheese, Optional For Serving

Servings: persons

1 Tablespoon Unsalted Butter
2 Tablespoons All-purpose Flour
4 cups Low Sodium Chicken Stock
1 whole Onion, Peeled And Diced
1 clove Garlic, Peeled And Minced
4 whole Potatoes, Peeled And Diced
1 whole Large Carrot (or Double This If You Have Small Carrots), Peeled And Diced
1 cup Broccoli Florets
1-1/2 teaspoon Salt, Or To Taste
Pepper To Taste
1 cup Low Fat Milk
1 Tablespoon Chopped Dill
Shredded Cheddar Cheese, Optional For Serving

1
In a large stock pot over medium heat, melt the butter. Then whisk in the flour and then whisk in the stock. Add the onion, garlic, potatoes, carrots, broccoli, salt and pepper. Bring to a boil, cover and reduce the heat to medium low. Simmer on medium low heat for 30-40 minutes or until the vegetables are fork tender.
2
With a slotted spoon, scoop out about half the vegetables and set aside. Using a regular or stick blender, puree the remainder of the soup. If you're using a regular blender, work in small batches so that the hot liquid doesn't ooze out of the machine. Return the solid vegetables back to the soup pot. Add the milk and dill and any additional needed seasoning. Cook until heated through.
3
Serve topped with a little cheddar cheese, if desired.

605

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

You need 13 ingredients. The key ingredients include: 1 Tablespoon Unsalted Butter, 2 Tablespoons All-purpose Flour, 4 cups Low Sodium Chicken Stock, 1 whole Onion, Peeled And Diced, and more.

Yes, Creamy Veggie 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 Veggie Soup

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