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.
Print
Servings: 6 servings
Calories: 308kcal
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.
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.