Creamy Vegetable Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
8 - 12 servings
-
Calories
206 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Creamy Vegetable Soup
Report
By far the creamiest, most rich and delicious soup loaded with tender veggies and cream cheese! The whole family will love this gluten-free and vegetarian soup that's easy to make in under 30 minutes.
Share:
Ingredients
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 1 cup chopped celery
- 28 ounce bag frozen potatoes o-brien with onions and peppers
- 19 ounce bag frozen mixed vegetables corn, carrots, peas, and green beans
- 8 cups vegetables broth
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon dried thyme
- ¼ - ½ teaspoon crushed red pepper flakes optional
- 8 ounce cream cheese cut into cubes
- 2 tablespoons cornstarch optional
- salt and pepper
Instructions
- Chop the onion and celery. Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, and celery to the pot. Stir and sauté for 3-5 minutes to soften the veggies.
- Add the frozen potatoes O'Brien mix, and mixed vegetables to the pot. Pour in the vegetable broth. Then season with garlic powder, dried thyme, and crushed red pepper. Add 1 teaspoon of salt and ½ teaspoon of cracked black pepper to the pot. Stir and bring to a boil.
- Once boiling, stir the vegetable soup, then continue to simmer for 10 minutes, or until the largest pieces of carrot and potato are soft and tender.
- Add the cubes of cream cheese, stir and simmer until the cream cheese is completely melted into the broth creating a creamy soup base. The creamy base will be somewhat thin at this point. If you would like it to be thicker, ladle a small portion of broth out into a small bowl. Add 1-2 tablespoons of cornstarch to the broth. Stir well until the cornstarch is fully dissolved then pour the cornstarch slurry back into the simmering soup. Stir well as the soup thickens.
- Taste, then salt and pepper as needed. Serve warm.
Notes
- You can add chopped raw chicken to the soup to make a vegetable chicken soup as well.
- Other frozen veggies can be added or swapped: broccoli, cauliflower, mushrooms, zucchini, etc.
- Transfer the cooled soup to an airtight container and keep in the refrigerator for up to 4 days. Reheat slowly on the stovetop or in the microwave in short 20-second bursts at 50% power.
- I don't recommend attempting to freeze creamy vegetable soup.
Nutrition Information
Show Details
Serving
1bowl
Calories
206kcal
(10%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
11mg
(4%)
Sodium
1212mg
(51%)
Potassium
712mg
(20%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
4107IU
(82%)
Vitamin C
29mg
(32%)
Calcium
144mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 12 servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 206kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 1212mg | 51% |
| Potassium | 712mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4107IU | 82% |
| Vitamin C | 29mg | 32% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
