Harvest Vegetable Soup Recipe

Name: Harvest Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil, Divided; 1 whole Medium Onion, Chopped; 4 cups Chicken Stock; 5 whole Medium Red Potatoes, Cubed; 5 cups Chopped Vegetables Of Choice, Good Choices Are: Broccoli, Yellow Squash, Carrots, Zucchini, Mushrooms; 1/4 cups Butter; 1/2 cups Flour; 4 cups Milk; 8 ounces, weight Cream Cheese; 2 cups Cheddar Cheese; Salt And Pepper, to taste; 1 dash Tabasco

Servings: persons

3 Tablespoons Olive Oil, Divided
1 whole Medium Onion, Chopped
4 cups Chicken Stock
5 whole Medium Red Potatoes, Cubed
5 cups Chopped Vegetables Of Choice, Good Choices Are: Broccoli, Yellow Squash, Carrots, Zucchini, Mushrooms
1/4 cups Butter
1/2 cups Flour
4 cups Milk
8 ounces, weight Cream Cheese
2 cups Cheddar Cheese
Salt And Pepper, to taste
1 dash Tabasco

1
In a large stock pot, pour in 1 tablespoon of olive oil and saute onion until translucent. Pour in chicken stock and chopped potatoes. Bring to a boil and reduce to a simmer. Cover with a lid.
2
Prepare remaining vegetables into bite sized pieces. In a large pan, heat remaining oil and saute vegetables until starting to soften and golden. Remove to a plate and set aside.
3
Add butter to your pan and allow to melt. Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux. Whisk in the milk and allow to thicken.
4
Pour thickened milk into the stock pot with stock. Add the sauteed vegetables. Add cream cheese by pinching into smaller pieces. Add grated cheddar cheese. Allow cheeses to melt. Season with salt and pepper and Tabasco to taste. Serve immediately.
5
(If you do make this soup ahead, don't cook it all day. You don't want overcooked vegetables. Refrigerate and heat before serving. You may need to add some chicken stock to get a good consistency.)

1395

kcal

Calories

Fat

Carbs

113

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 12 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, Divided, 1 whole Medium Onion, Chopped, 4 cups Chicken Stock, 5 whole Medium Red Potatoes, Cubed, and more.

Yes, Harvest 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.

Harvest Vegetable Soup

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