I love my Cream of Vegetable Soup Recipe because it is filled with fresh veggies, and is a healthy meal. PLUS, who doesn’t love a bowl of comfort food, right?
My Cream of Vegetable Soup Recipe is easy to make . And a crowd pleaser all year long.
1 head broccoli, chopped
3 carrots, sliced
2 celery stocks, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 whole bay leaves
2 quarts chicken stock
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups whole milk
salt and pepper to taste
Boil veggies in chicken stock until tender. REMOVE BAY LEAVES. When veggies are soft, pour stock and vegetables into a blender. Blend until creamy. It may take 3 or 4 times to blend all of the soup, depending how large your blender is.
Next, make a rue to add some creaminess to the soup.
Melt butter in a sauce pan. Add flour and mix with a whisk until creamy. Slowly add milk and mix util there are no lumps in the rue.
Heat blended soup until boiling. Gradually add the rue, stirring constantly. Keep stirring until the soup mixture is light and creamy.
Your soup is ready to serve. OR, if you would like it to simmer for a while to marry flavors, that works well.
Serve in bowls topped with shredded cheese. Garnish with fresh basil for added color. Slice a large piece of fresh French bread and you are set.
Enjoy and eat it up.
This Cream of Vegetable Soup Recipe will be a great one to pin or save in your recipe file.
I hope you will try my recipe soon as the days get shorter and the nights get colder.
Thanks for stopping by and making my day even better. I love having you here.
Here are a few more recipes that you might enjoy, too…