Cream of Vegetable Soup

"This old recipe calls for either dried thyme or dried dill. We found it surprising nice with the dill!!"
 
Cream of Vegetable Soup created by Parsley
Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a 2-quart saucepan, combine first 5 ingredients. Cover; simmer 10 to 15 minutes or until vegetables are tender.
  • Place mixture in blender or food processor. Blend until smooth.
  • In same 2-quart saucepan, melt butter. Add flour, salt, and pepper; stir until smooth.
  • Add milk or cream.
  • Cook, stirring constantly, until thickened. Stir in vegetable mixture.
  • Cook until heated.
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RECIPE MADE WITH LOVE BY

@Maryland Jim
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  1. Allan M.
    No cream, extra butter
     
  2. Allan M.
    I omitted the cream/milk only because I didn't have any and just used a bit of extra butter. For vegetables, I used 10 days worth of leftover veggies I had frozen each night (so carrots, parsnips, turnip, onion, celery, bok choy, cabbage, leeks & chard). Very rich flavor (with the help of a couple of Maggi cubes). Definitely making this again
     
  3. Hot Pepper
    Very good soup. I used homemade veggie broth and a variety of vegetables. Great way to use up those extras... I think I will add a little less milk next time. Thanks for the recipe!
     
  4. Studentchef
    This was a really great soup, and so enjoyable to eat, even in the supper. I used a chicken broth that was simulated in taste only, so I could include the milk. Everything else stayed the same, and that was also a good thing.
     
  5. Starrynews
    Yum, great soup! I used dill and used up a variety of frozen vegetables that I had left - green beans, corn, carrots, peas, and spinach. Thanks for sharing! ZWT8
     
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