Creamy Vegetable Soup recipe
Servings: 6 servings
Calories: 316cal
This Creamy Vegetable Soup is loaded with potatoes, carrots, corn, peas, and green beans in a cheesy, velvety broth for a cozy, family-friendly meal you’ll want all year round!
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Ingredients
- 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)
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1½ cups low fat milk
- 2 cups shredded cheddar cheese
Instructions
- 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 crisp-tender.
- Add the garlic, salt, Italian seasoning, pepper and paprika. Cook and stir 1 minute.
- Add the broth and deglaze the pot (scraping the bottom with a wooden spoon) if necessary.
- Add the potatoes and bring back up to a boil. Reduce heat, cover and cook until potatoes are tender, about 5-6 minutes.
- Stir in the corn, peas and green beans and heat through.
- Meanwhile, in a large glass measuring cup or medium bowl, melt the butter.
- Whisk in the flour until completely combined, then whisk in the milk.
- Microwave on high for 1 minute, then whisk thoroughly. Repeat, using less time as needed as the mixture becomes thick and bubbles up. *Keep an eye on it, as it does bubble up quickly in the end! Continue cooking and stirring until mixture is very thick.
- Stir the thickened milk into the soup along with the cheese and stir until smooth.
- Taste, adjust seasonings as desired and serve.
Video
Notes
Ingredients and Substitutions:
Vegetables: this recipe is perfect for mixing and matching what you have on hand! Feel free to swap for vegetables your family enjoys. Mushrooms, kale, spinach, broccoli and more are all great in here.
Broth: for a thicker soup, reduce the broth to 3 1/2 cups.
Milk: you can swap for whole milk or even add some cream for a richer flavor.
Nutrition
Serving: 425grams | Calories: 316cal | Carbohydrates: 28g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 958mg | Potassium: 669mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4390IU | Vitamin C: 30mg | Calcium: 272mg | Iron: 2mg