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Creamy Vegetable Soup Recipe

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4.1 from 45 reviews

  • Author: Diane
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

This creamy vegetable soup is a comforting and flavorful dish packed with a variety of fresh and frozen vegetables, enriched with cheddar cheese and a smooth, thickened milk base. Ideal for a nutritious and warming meal, it combines hearty potatoes, vibrant bell peppers, peas, corn, and green beans simmered in low sodium chicken broth and seasoned with Italian herbs and spices.

Ingredients

Vegetables and Seasonings

  • 1 tablespoon oil
  • 2 large carrots (peeled and diced)
  • 1 medium onion (peeled and diced)
  • 1 rib celery (finely chopped)
  • ½ red bell pepper (diced)
  • 2 cloves garlic (finely minced)
  • 1½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • ⅛ teaspoon paprika
  • 4 cups low sodium chicken broth
  • 3 cups diced potatoes
  • 1 cup frozen or canned corn
  • 1 cup frozen peas
  • ½ cup fresh or frozen green beans (cut into ½" pieces)

Dairy and Thickening Agents

  • ¼ cup unsalted butter
  • ¼ cup all purpose flour
  • 1½ cups low fat milk
  • 2 cups shredded cheddar cheese

Instructions

  1. Sauté Vegetables: In a large soup pot over medium-high heat, heat the oil and add the carrots, onion, celery, and red pepper. Cook and stir for 3-4 minutes until the vegetables become crisp-tender, allowing their flavors to develop.
  2. Add Aromatics and Seasoning: Stir in the minced garlic, salt, Italian seasoning, black pepper, and paprika. Cook and stir for 1 minute to release the fragrant flavors.
  3. Add Broth and Deglaze: Pour in the low sodium chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits for added flavor.
  4. Cook Potatoes: Add the diced potatoes and bring the mixture back to a boil. Reduce heat, cover the pot, and simmer until the potatoes are tender, approximately 5-6 minutes.
  5. Add Remaining Vegetables: Stir in the corn, peas, and green beans. Heat through to warm the frozen or canned vegetables evenly.
  6. Melt Butter: In a large glass measuring cup or medium bowl, melt the unsalted butter, preparing for the thickening process.
  7. Make Roux Mixture: Whisk the all purpose flour into the melted butter until fully combined, then slowly whisk in the low fat milk to create a smooth mixture.
  8. Thicken Mixture: Microwave the milk and roux mixture on high for 1 minute, then whisk thoroughly. Repeat microwaving in shorter intervals as needed, stirring each time, until the mixture thickens and bubbles. Watch carefully to prevent boil-over.
  9. Combine and Melt Cheese: Stir the thickened milk mixture into the soup pot along with the shredded cheddar cheese. Stir gently until the cheese melts and the soup becomes smooth and creamy.
  10. Final Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Serve hot, enjoying the comforting creamy vegetable soup.

Notes

  • Use low sodium chicken broth to control saltiness.
  • Adjust the thickness of the soup by varying the amount of roux mixture added.
  • Fresh vegetables can be substituted for frozen ones if preferred, adjusting cooking times.
  • Watch the microwave closely when thickening the milk mixture to avoid spillover.
  • This soup can be made vegetarian by using vegetable broth instead of chicken broth and omitting the cheese or using a dairy-free alternative.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://eatwithdiane.com/creamy-vegetable-soup-recipe/