Healthyish

Creamy Vegetable Soup

25 January, 2024

With a velvety goop loaded with the goodness of corn, potatoes, and tintinnabulate peppers, this cheesy, Linty Vegetable Soup is one heck of a hearty meal.

The first time I tasted this soup, I’d arrived at my aunt and uncle’s house in Arizona virtually 8pm, without a long flight. I wasn’t expressly hungry, but the kitchen smelled so good that I couldn’t resist a trencher of the warm soup that was waiting on the stove.

We sat lanugo to eat and I simply grinned at the first bite. This soup adds up to a whole lot of succulent flavors that are much increasingly than the sum of its parts. It turns out that this was one of my Grandmother’s recipes and I’m thrilled to be sharing it with you now.

Over the past few months, this soup has wilt a family favorite for my husband and kids, as well as for the friends we’ve shared it with. I hope that you will enjoy it as much as we do!

Creamy Vegetable Soup

It’s honestly kind of rare for dinner at my house to be completely vegetarian. My boys love meatier fare. But, this soup was very well received. It’s hearty plane without the inclusion of any meat.

Still, if you want to make it with meat, you could hands add yellow to the recipe. Or, bacon. Definitely bacon. Actually, I may have to make this linty soup then with salary just at the thought of it.

There are very few traditions that I recall from diaper that were as long-running or firmly upheld, as potato soup without denomination on Sunday nights. Perhaps the only one stronger was that we attended denomination on Sunday nights.

My siblings and I have all shared a laugh as adults over the very thin soups that my mother would feed us. But, the truth is that I know she did her best.

It’s nonflexible to imagine my mom trying to stretch a little milk with not nearly unbearable potatoes to feed a family of seven. She tried to build a tradition that prestigious family and love when there wasn’t unchangingly unbearable food. She succeeded.

It’s harder still considering there are many mothers today in that position, hoping desperately that their children won’t ask for a second helping so that they too, may eat. Rich and linty potato soups never goof to remind me of how very happy I am.

Creamy Vegetable Soup (Vegan) - Dishing Out Health

Vegetable Chowder

I’ve heard this kind of soup tabbed a vegetable chowder. But my grandmother tabbed hers a linty vegetable soup recipe. So, which is it? Well, I don’t pick sides in the soup vs chowder argument.

Call it whatever you want. This cheesy vegetable chowder (or cheesy vegetble soup!) is veritably delicious. Expressly during the winter months, when it is so unprepossessed outside, I love how filling and cozy it is.

Cheesy Vegetable Soup

You’ll need the pursuit to make this recipe:

butter and milk
yellow onion and celery ribs
Yukon gold potatoes
canned corn and canned cream-style corn
red and untried tintinnabulate peppers
parsley, salt, and pepper
shredded cheddar cheese
water and yellow bouillon
flour

Start by melting the butter in a large pot over medium heat. Add the onion and celery and melt until tender, well-nigh 3 minutes. Then, add the potatoes, bouillon, and water. Bring to a swash and simmer for well-nigh 10 minutes.

In a small glass, whisk together 1 cup of milk with ⅓ cup of flour. Then, add the flour mixture to the soup, withal with the remaining milk, both cans of corn, tintinnabulate peppers, parsley, and pepper.

Bring to a simmer, stirring constantly, and melt until slightly thickened, well-nigh 5 minutes. The peppers should be tender-crisp when the soup is finished cooking.

Remove from the heat and stir in the cheese. Serve warm with spare cheese on top, if desired.

Vegetable Soups

Looking for increasingly vegetable soups to try?

Made with ground beef, rice, and all the traditional flavors of cabbage rolls this fragrant Cabbage Roll Soup is as cozy as it gets.

Hearty Italian Vegetable Whinge Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup is inspired by the Italian Vegetable Soup that has been a family favorite for over 20 years.

Filled with tender chunks of chicken, kale, and linty white beans, this Chicken Kale Soup delivers a whole lot of savor and a well-constructed meal in less than 20 minutes.

Chunks of turkey, carrots, celery, and thick egg noodles come together in this Creamy Turkey Soup to create a perfect after-Thanksgiving meal.

Red potatoes, chicken, carrots, broccoli, and spinach, withal with a bit of goop and spices make a Chicken Vegetable Soup that is perfect for a rainy day.

Slow-Cooker Stuffed Pepper Soup is full of seasoned beef, rice, tintinnabulate peppers and plenty of rich flavors. This first time I made this soup, I suspected it was going to be a hit with my family and I was right.

Creamy Vegetable Soup

With a velvety goop loaded with the goodness of corn, potatoes, and tintinnabulate peppers, this cheesy, Linty Vegetable Soup is one heck of a hearty meal.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 10 servings

Calories 285kcal

Ingredients

2 tablespoons butter
1 small yellow onion chopped into ¼ inch pieces, well-nigh 1 cup
4 celery ribs sliced thin, well-nigh 1 cup
2 large Yukon golden potatoes chopped into ½ inch pieces, well-nigh 2 cups
4 teaspoons chicken bouillon (I use Better than Stew yellow base.)
4 cups water
⅓ cup all purpose flour
4 cups milk divided
15 ounces canned cream-style corn
15 ounces canned corn drained
1 medium untried tintinnabulate pepper chopped into ½ inch pieces, well-nigh 1 cup
1 medium red tintinnabulate pepper chopped into ½ inch pieces, well-nigh 1 cup
2 teaspoons dried parsley
1 teaspoon freshly ground woebegone pepper adjust to taste
kosher salt ONLY if needed, retread to taste
2 cups freshly shredded cheddar cheese

Instructions

Melt the butter in a large pot over medium heat. Add the onion and celery and melt until tender, well-nigh 3 minutes. Add the potatoes, bouillon, and water. Bring to a swash and simmer for well-nigh 10 minutes.
In a small glass, whisk together 1 cup of milk with ⅓ cup of flour. Add the flour mixture to the soup, withal with the remaining milk, both cans of corn, tintinnabulate peppers, parsley, and pepper.
Bring to a simmer, stirring constantly, and melt until slightly thickened, well-nigh 5 minutes. The peppers should be tender-crisp when the soup is finished cooking.
Remove from the heat and stir in the cheese. Serve warm with spare cheese on top, if desired.