Tuesday, March 3, 2015

Tasty Tuesday: Homemade Vegetable Cream Soup #Recipe

Happy Tuesday! Last week, we encountered a rare snow event in and around the Charlotte, NC area. We didn't wind up with huge amounts of snow, but 4-5 inches is enough to shut everything down for a day. We were excited for a snow day- it gave us a chance to enjoy the beauty of the snow covered earth, and gave us the opportunity to stay in, and relax! I was feeling the need for snow day foods, so naturally, I wanted to make a pot of soup. I have only made a couple of homemade soups in my lifetime, and was willing to give a new recipe a try.

I love veggie soups, and had a feeling that if I made a cream soup, my hubby would be much more likely to eat it. Since we were snowed in, I had to work with what we had in the pantry and fridge, so of course, I wound up making some alterations to the recipe I used.

You Will Need

5 cups chopped/ diced vegetables***
1/2 cup diced onion
3 TBSP butter
4 1/2 cups water
3 tsp chicken or vegetable bouillon {or use chicken or vegetable broth in place of water + bouillon}
1 1/2 cups milk or a 12 oz can of evaporated milk
1/4 cup flour
dash of all seasoning (any basic herb-blend all-purpose seasoning will be good)
1 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

***I used 1 bag of frozen Italian Blend veggies, and fresh broccoli. You can use whatever veggies you'd like- carrots, peas, cauliflower, etc.

Melt butter in a large saucepan. Add onion, all 5 cups of vegetables and half the broth or water. Cover and cook on medium heat for about 10-12 minutes, until vegetables are soft. Whisk in flour.

Whisk milk, bouillon (if you’re using it), and seasonings together. Stir into vegetables. Add remaining broth/ water.
Simmer for 15-20 minutes. Stir in cheese right before serving~ heating just until it’s melted.

Serve it up, and enjoy!

This cream soup took less than thirty minutes to make, from start to finish. It smelled incredible, and tasted even better! The next time I make this recipe, I will use just cauliflower and broccoli, as my hubby wasn't a fan of the carrots, roasted red peppers, or lima beans. I shared this soup with my mom, and she loved it as much as I did. She said she'd like to make it (without the carrots) for my dad. I would also like to try this with spinach!

This was a hearty soup, and very filling. It was the perfect lunchtime treat on a cold, snowy day, and couldn't have been easier to make! I hope you'll give this recipe a try sometime soon!

No comments:

Post a Comment

We love hearing from you! Thanks for leaving us some comment love! If you're a new follower, please leave your link, so we can follow you back!