Cream Of Veggie Soup

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Servings: 1 Difficulty: Intermediate
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A velvety, comforting soup made from leftover vegetables and a rich roux-based sauce
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Transform your leftover vegetables into a luxurious, velvety soup with this comforting recipe. By sautéing onions and creating a classic roux with butter and flour, you build a rich base that gets whisked with milk and broth for a creamy texture without heavy cream. The vegetables, such as broccoli, cauliflower, or spinach, are pureed into the sauce, resulting in a smooth, hearty consistency that is both warming and satisfying. This dish is perfect for using up garden leftovers or fridge scraps, making it an economical and delicious choice for a cozy dinner or a quick lunch. The addition of melted cheese at the end adds a savory depth that pairs beautifully with crusty bread for dipping. It is a simple, home-style meal that feels indulgent yet easy to prepare.

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Cream Of Veggie Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 40.8

Description

Transform your leftover vegetables into a luxurious, velvety soup with this comforting recipe. By saut&# 195;©ing onions and creating a classic roux with butter and flour, you build a rich base that gets whisked with milk and broth for a creamy texture without heavy cream. The vegetables, such as broccoli, cauliflower, or spinach, are pureed into the sauce, resulting in a smooth, hearty consistency that is both warming and satisfying. This dish is perfect for using up garden leftovers or fridge scraps, making it an economical and delicious choice for a cozy dinner or a quick lunch. The addition of melted cheese at the end adds a savory depth that pairs beautifully with crusty bread for dipping. It is a simple, home-style meal that feels indulgent yet easy to prepare.

Ingredients

Directions

  1. Melt butter and olive oil together in a large pot over medium heat.
  2. Add chopped onion and sauté until soft and golden, about 5 minutes.
  3. Stir in the flour to coat the onions and cook for 1 minute to form a roux.
  4. Gradually whisk in the hot milk, ensuring no lumps form.
  5. Cook the mixture, stirring constantly, until it thickens and becomes bubbly.
  6. Pour in the broth and mix well to combine with the cream sauce.
  7. Combine the leftover vegetables with 2 cups of the cream sauce in a blender.
  8. Puree the mixture in batches until completely smooth.
  9. Return the pureed soup to the pot and cook over medium heat for 3-4 minutes.
  10. Season with salt and pepper to taste.
  11. Heat the soup to just below boiling, then stir in grated cheese until melted.
  12. Serve hot with crusty croutons or bread on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 40.8kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 39.6mg2%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.1g13%
Sugars 2.0g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creamy, vegetable, soup, leftovers, roux, comfort food, broccoli, cauliflower, onion, cheese, blender, easy dinner, hearty, italian style, warming, fridge cleanup, smooth, homemade, quick meal, vegetarian
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