Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe was given to me from my sister-in-law. I changed it a bit and it is absolutely delicious and very filling. I like to serve it before a light meal, like fondue. Don't let making a soup from a roux scare you- it is super easy.

Ingredients Nutrition

  • 236.59 ml sliced carrot
  • 236.59 ml broccoli floret (a little bit more than a cup is fine)
  • half an onion, diced
  • 9.85 ml Worcestershire sauce (1 tsp. for veggie prep and 1 tsp for soup prep.)
  • 59.16 ml liquid, chicken bouillion concentrate (use 2 tbsp. for veggie prep and the other 2 tbsp. for soup prep.)
  • 236.59 ml whole cream (15% works good too)
  • 473.18 ml milk
  • 473.18-709.77 ml water
  • 29.58 ml butter or 29.58 ml margarine
  • 29.58 ml flour
  • salt and pepper

Directions

  1. In a medium stove top pot combine carrots, broccoli, onion, 2 tablespoons chicken bouillion, 1 tsp worchestershire sauce and enough water to cover vegetables. Cover and boil until the carrots are super tender.
  2. Once veggies are done place them and their juice into a blender ( it's ok that they are hot but hold a folded up dish cloth on top of your blender lid while blending to avoid injury or mess. And DON'T over fill the blender! Leave at lest 1/4 of the space clear!) Once everything is blended, set aside.
  3. In a large stove top pot melt the butter or margarine on med-high. Add the flour to the butter and whisk for 1 min until well mixed and the flour taste is cooked out of the mixture ( you have just made a roux.). Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.
  4. If you see your mix thickening up add more milk, never stop whisking.
  5. As you see your mixture thickening add more milk until your milk is gone, then add cream and then add water and your vegetable puree and the last 2 tablespoons chicken bouillion and 1 teaspoons worchestershire sauce. But add these ingredients only as you see your mix thickening all the while whisking.
  6. Once everything is added lower your temperature to med-low and whisk until desired thickness is achieved.
Most Helpful

4 5

Made this for dinner last night for the kids and I. Very simple to make and the Worcestershire sauce adds a nice flavor. I did make a couple small changes to the recipe though. Because some in the family are gluten intolerant, I made a slurry of cornstarch and water and added it to thicken the soup once it was boiling in place of the flour roux. Also, I added a small bit of cauliflower to the soup. I used my stick blender to blend the soup in the stock pot so I had more control over the consistency. I then topped each bowl off with a little grated cheddar before bringing them to the table. Thanks Amy, we will definitely have this soup again. Made and reviewed for Spring 2010 PAC