Homemade Cream of Vegetable Soup From Scratch

This cream of vegetable soup is so much better than anything you’ll ever get from a can. Trust me. You want to make this.

Ahhh, the fall weather is truly upon us. Or it was. I swear. I was waking up to temps in the 20s, and we weren’t getting out of the 40s. Apparently my complaining helped, as it was sunny and got up into the mid-50s today.

I’m still sticking with the soup I made this weekend though. It was good, and there’s a tiny bit left, as the wee ones don’t/can’t eat this. Yay, more for me. Even my husband liked it.

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How to Make Homemade Cream of Vegetable Soup

Chop your veggies, including a rough chop of the lightly blanched broccoli.

Melt the butter with 1/4 cup chicken stock in your soup pan. Once melted, add the onion, garlic, and green onion. Cook for 10 minutes until translucent, then add the nutmeg, pepper, and salt.

Add the chicken stock and wine. Add the spinach and cover until the spinach has wilted. Add the broccoli, and use an immersion blender to puree the whole lot. (Or put some of the liquid in the blender with all the vegetables and blend then return it to the pot).

Add the milk and bring to a light simmer. Slowly add the cheese, stirring until melted between each handful. If you decide that 8 ounces of cheese isn’t enough, add another 4 ounces if you’re anything like me but decide not to put it in the recipe, because 8 ounces already sounds like a lot of cheese.

Serve immediately.

Once the cream of vegetable soup fully cools, place it into a tightly sealed container. Store leftovers for up to three days in the fridge.

Reheat this soup gently, as the cheese and dairy will separate if you heat it too hot or too fast.

Homemade Cream of Vegetable Soup

Creamy and comforting, Homemade Cream of Vegetable Soup is pure winter warmth in a bowl. Tender veggies simmer in a flavorful broth until perfectly cooked, then get blended into a smooth and delicious puree. A touch of cream adds richness, making this soup a satisfying and healthy choice for busy weeknights or cozy weekend meals.

5 from 1 vote

Print Rate

Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 308kcal

Author: Michelle

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Ingredients

• 1 red onion chopped
• 3 cloves garlic sliced
• 1 green onion sliced
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• 3 cups chicken stock
• 1 cup dry wine
• 2 cups milk
• 1 pound brocolli blanched
• 1/2 pound fresh spinach
• 8 ounces cheddar cheese

Instructions

• Chop your veggies, including a rough chop of the lightly blanched broccoli.
• Melt the butter with 1/4 cup chicken stock in your soup pan. Once melted, add the red onion, garlic, and green onion. Cook for 10 minutes until translucent, then add the nutmeg, pepper, and salt.
  1 red onion, 3 cloves garlic, 1 green onion, 1/2 teaspoon nutmeg, 1/2 teaspoon pepper, 1 tablespoon unsalted butter, 3 cups chicken stock, 1/2 teaspoon salt
• Add the chicken stock and wine. Add the spinach and cover until the spinach has wilted. Add the broccoli, and use an immersion blender to puree the whole lot.
  1 cup dry wine, 1/2 pound fresh spinach, 1 pound brocolli
• Add the milk and bring to a light simmer. Slowly add the cheese, stirring until melted between each handful.
  2 cups milk, 8 ounces cheddar cheese
• Serve immediately.
• Once the cream of vegetable soup fully cools, place it into a tightly sealed container. Store leftovers up to three days in the fridge.

Equipment

Bamboo Cutting Board

Chef’s Knife

Immersion Blender

Notes

• Use a good quality wine that you’d enjoy drinking on its own. This ensures the wine complements the flavors of the soup.
• Feel free to adjust the amount of cheese to your taste. Start with 8 ounces and add more for a stronger cheesy flavor.
• Reheat gently over low heat, stirring occasionally, to prevent curdling the cheese.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 13g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 645mg | Potassium: 319mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 594IU | Vitamin C: 2mg | Calcium: 381mg | Iron: 0.4mg

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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