Stovetop Creamy Vegetable Soup: a healthier alternative to your heavy cream soups yet just as flavorful! And it takes only 30 minutes to make!
This year spring seems to be taking its sweet time arriving. However, that’s totally expected in Michigan. So, why not cook more hearty, comfort foods like this creamy vegetable soup??
We are running from one soccer practice to the next, soccer games and robotics meetings. I’m not complaining, I absolutely love watching my kids do what they love.
However, that doesn’t leave much downtime in the evenings. So, I try to make recipes that take 30 minutes or less like this creamy vegetable soup.
Ingredients Needed for This Creamy Vegetable Soup Recipe
- olive oil
- garlic
- onion
- carrots
- broccoli
- all-purpose flour
- vegetable or chicken stock
- milk
- Dijon mustard
- Sharp cheddar cheese
- salt and black pepper
SAVE TIME: When you have a few minutes, chop the onions and carrots. Place them back in the fridge when you're ready to prep to soup. If I purchase fresh broccoli I'll chop that too, otherwise I'll thaw the broccoli in the microwave when I begin making the soup.
Simple Steps to Making this Delicious Soup Recipe
- Begin by adding the oil to a large stockpot then add the onions, carrots and carrots. Cook until vegetables are tender.
- Stir in the flour, followed by the chicken or vegetable stock, milk and mustard.
- Increase the heat until it simmers, then reduce to low-medium heat.
- Add the thawed broccoli and cheese.
- Cook until the broccoli is at your desired tenderness and enjoy!
Other Favorite Soups
Here are a few additional Chocolate Slopes’ favorite quick soups to make.
30 Minute Stovetop Chicken Noodle Soup
And if you’re looking for another delicious vegetarian soup check out this Cream of Spinach Soup. It also has simple ingredients you’re likely to have on hand!
Pairing Ideas
This soup is delicious as the main dish but also can easily be enjoyed as a side dish.
It has plenty of veggies in it to count as at least one of the five recommended fruits/veggies we should eat daily.
If I serve it as the main dish, I’ll add whole grain crackers, rolls or even these homemade tortilla chips.
I typically serve this soup along with a grilled cheese sandwich or these simple sliders:
Chicken Parmesan Sliders
or Corned Beef and Swiss Hawaiian Sliders.
Dietitian’s Dish
Although this recipe calls for carrots and broccoli as its main veggies, feel free to use whatever you have on hand.
Cauliflower, potatoes, bell peppers, green beans and sweet potatoes would be great additions to this soup.
When cooking with potatoes, I would suggest pre-cooking them to soften them a bit before adding them to the soup.
I typically chop the potatoes and place them in a microwave-safe bowl. Cover the bowl and heat for about 5 minutes until the potatoes are slightly tender.
Looking for more variety in soups that are packed with veggies? Check out this post from the Healthy Family Project.
30 Minute Stovetop Creamy Vegetable Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 3 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 3 cups vegetable or chicken stock
- 2 cups skim milk (or 1% or whole milk)
- 1 teaspoon Dijon mustard
- 2 cup Sharp cheddar cheese, shredded
- 1 (16 ounce) bag broccoli, frozen thaw before adding to soup
- salt and black pepper to taste
Instructions
- Heat the olive oil in a large stockpot over medium-high heat. Add onion, carrots and garlic and sauté for about 5 minutes, stirring occasionally.
- Stir in the flour and sauté for an additional 1 minute, stirring occasionally.
- Add the chicken stock, milk and mustard to the pot. Stir until combined.
- Increase heat until it reaches a simmer, then reduce it to a low-medium heat.
- Add the broccoli and cheese and stir until combined.
- Continue cooking until broccoli reaches desired tenderness.
This 30 Minute Stovetop Creamy Vegetable Soup post first appeared on Chocolate Slopes.
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