Jennifer Lambert

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You are here: Home / Recipes / Cream of Vegetable Soup

Cream of Vegetable Soup

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April 14, 2014 By Jennifer Lambert 5 Comments

My girls love cream of veggie soup and regularly request it.

It’s a great healthy lunch that takes only 30 minutes or so to prepare. Or you could make it in a slow cooker.

I just prefer to use a big stock pot.

Cream of vegetable soup is a simple, frugal, and quick lunch.

Broccoli Soup - Broccoli soup is a simple, frugal, and quick lunch.

First, I chop up a whole head of broccoli and several celery stalks.

Broccoli and celery

Alex peels carrots.

skinning carrots

Alex chops carrots. I snag a few for the soup before he eats them all. chopping carrots

I chop potatoes and onion.

chopped potatoes and carrots

Alex informs me that he doesn’t like onions.

chopped onion

We keep homemade chicken and beef stock on hand in quart zippy bags in the freezer. This recipe uses two bags.

chicken stock

I throw all the veggies in the pot with the frozen broth and it steams as it melts, then simmers a bit and softens the veggies. I also dash in a 1/2 cup of white wine.

After the broth melts, I add salt and pepper and garlic powder and stir.

steaming soup

I scoop out some of the larger chunks of broccoli stalk and throw them out since they clog the blender.

broccoli stalk

This Cuisinart Smart Stick is a handy dandy tool and is my kitchen friend.

You could also pour hot soup in a big blender.

Cuisinart Smart Stick

Of course, Tori wants to get in on some of that action.

Blending soup

Alex is a bit nervous to push the button.

Blending soup - maybe

You can leave it a little chunky or blend it ultra-smooth. I also add a drizzle of cream to make it creamy.

Blended soup

And of course, shred some lovely cheese.

shredded cheese

We like it with chopped ham and lots of cheese and fresh rolls or wheat bread.

Broccoli Cheddar Soup

Except Alex makes himself a ham and cheese sandwich instead.

Ham Cheddar Sandwich

This soup is really versatile. You can use whatever vegetables you have on hand. It’s a great way to use up leftovers or that head of cauliflower you find in the back of the bottom shelf of the fridge. The soup melds together beautifully, so even if you don’t like broccoli or spinach or onions, you won’t really know they’re in there.

Print

Cream of Vegetable Soup

Course Soup
Cuisine Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 1 head broccoli roughly chopped, including stems
  • 2-3 stalks celery roughly chopped
  • 2-4 carrots peeled and roughly chopped
  • 1 medium onion peeled and chopped
  • 4 medium potatoes peeled and roughly chopped
  • 1 cup spinach, kale, assorted greens
  • 1 T minced garlic
  • 2 quarts chicken stock
  • 1/2 cup sherry or white wine
  • pinch salt, pepper
  • a drizzle of cream optional
  • chopped ham or bacon optional
  • shredded cheese optional

Instructions

  1. Combine ingredients in a stock pot. Simmer for 30-45 minutes or until carrots are softened. Blend to desired consistency. Adjust seasoning to taste. Serve whenever. Freezes beautifully.


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Filed Under: Recipes Tagged With: kidsinthekitchen, recipe, soup

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Comments

  1. Susan W says

    April 18, 2014 at 9:31 am

    My kids will love this!
    Thanks for sharing at the Thoughtful Spot Weekly Blog Hop!

    Reply
  2. Jill says

    April 20, 2014 at 5:56 pm

    This sounds delicious and I love the photos! I am pinning this now so I can add it to my meal plan next month.

    Thank you for stopping by the Thoughtful Spot Weekly Blog Hop this week. We hope to see you drop by our neck of the woods next week!

    Reply
  3. Lisa says

    April 22, 2014 at 10:42 pm

    My family would love this, as well. Thanks for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/04/try-new-recipe-tuesday-april-22.html

    Reply

Trackbacks

  1. X Cheap and Healthy Recipes for Families says:
    December 30, 2014 at 6:25 am

    […] Broccoli Soup Recipe […]

    Reply
  2. Pumpkin Streusel Muffins says:
    January 15, 2015 at 12:09 pm

    […] Directions for streusel topping: Mix in small bowl and set aside. 3 T brown sugar 2 T AP flour 1/4 t each nutmeg, cinnamon 1/4 c chopped walnuts 1 T butter Batter: 350 degrees, 20 minutes Dry: 1 1/2 c AP flour 1 t baking soda 1/2 t baking powder 1/2 t salt 1/2 t each cinnamon, cloves, nutmeg Wet: 1 c pumpkin 1 1/2 c sugar 1/2 c canola oil 2 large eggs, room temp 1/2 t vanilla Directions: Preheat oven. Prepare muffin tin, cups, liners, etc. Mix dry in one bowl. Mix wet in another bowl. Combine. Put in muffin tin, cups, liners, etc. and sprinkle on streusel topping. Bake at 350 for 20. Rest for 5 if you can stand it! Kid and neighbor approved! We also had yummy Broccoli Soup. […]

    Reply

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