I thought this soup was really good, as did Toby, but my kids (surprisingly) didn’t like it! You do have some chopping of veggies to do, so it’s not a really quick meal, but it’s good.
Creamy Veggie Soup
Prep Time: 20 Minutes
Cook Time: 40 Minutes
1 Tablespoon Unsalted Butter
2 Tablespoons All-purpose Flour
4 cups Low Sodium Chicken Stock (I used veggie chicken stock)
1 whole Onion, Peeled And Diced
1 clove Garlic, Peeled And Minced
4 whole Potatoes, Peeled And Diced
1 whole Large Carrot (or Double This If You Have Small Carrots), Peeled And Diced
1 cup Broccoli Florets
1-½ teaspoon Salt, Or To Taste
Pepper To Taste
1 cup Low Fat Milk (I used plain almond milk)
1 Tablespoon Chopped Dill
Shredded Cheddar Cheese, Optional For Serving
In a large stock pot over medium heat, melt the butter. Then whisk in the flour and then whisk in the stock. Add the onion, garlic, potatoes, carrots, broccoli, salt and pepper. Bring to a boil, cover and reduce the heat to medium low. Simmer on medium low heat for 30-40 minutes or until the vegetables are fork tender.
With a slotted spoon, scoop out about half the vegetables and set aside. Using a regular or stick blender, puree the remainder of the soup. If you’re using a regular blender, work in small batches so that the hot liquid doesn’t ooze out of the machine. Return the solid vegetables back to the soup pot. Add the milk and dill and any additional needed seasoning. Cook until heated through.
Serve topped with a little cheddar cheese, if desired.