“Mom, can I have more vegetable soup?”
These are the words every health-conscious parent longs to hear!
And believe me, your kids will be asking for seconds of this cream of veggie soup. What better way to cultivate a love of vegetables in your kids?
My boys have officially dubbed this their favorite soup all winter, so it’s definitely worth saving!
Creamy with a mild and hearty flavor, this cream of vegetable soup is sure to be a new staple in your home. Plus, it’s super simple to make.
A base of veggies & homemade stock — puréed and finished with a from-scratch cheese sauce — make this soup every bit as creamy (but way more delicious) than canned “cream of” soups. Plus, there are no mysterious ingredients.
How To Make Homemade “Cream Of” Soup (Without The Can!)
The addition of cheese transforms an already yummy veggie medley into this dreamy, creamy soup.
You can use this recipe as the basis for any “cream of” soup you want to create — mushroom, chicken, celery, etc. Simply purée your soup to thicken it a bit and add a simple homemade cheese sauce (instructions below)!
I originally made this recipe with regular grocery store cream cheese, which worked beautifully. This time, I’m eliminating unhealthy additives by making a simple cheese sauce from scratch.
I’m using onions, carrots, potatoes, and broccoli in my soup. Feel free to experiment and use whatever fresh vegetables you have on hand. This veggie soup is so versatile!
Like my Chicken Pot Pie Soup and Bean & Barley Soup, this is also the perfect way to use up your stash of homemade bone broth. I add my homemade bouillon cubes to the soup (to add extra flavor), but they are entirely optional.
You can purée your soup as little or as much as you want. I like my soup a bit chunky, but I still purée it a good bit to create that oh-so-creamy texture.
Homemade Cream Of Vegetable Soup Without The Can
Ditch the can and mix up a batch of this easy cream of vegetable soup! With an incredibly versatile broth base, you can substitute any veggies you have on hand for the ones in the recipe, and turn it into a healthy cream of mushroom, chicken, or celery soup instead. Once you taste this creamy soup made from scratch with homemade cheese sauce, you'll never go back to store-bought!
Ingredients
For the soup base:
- 3 tablespoons grass-fed butter
- 2 onions diced
- 4 carrots cut into 1" rounds
- 5 large potatoes cut into 1" cubes; low-carb option: 2 celeriac
- 3 cloves garlic minced
- 1 quart bone broth
- 2 bouillon cubes preferably homemade, optional
- 2 cups broccoli frozen or fresh
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
For the cheese sauce:
- 2 tablespoons grass-fed butter
- 2 tablespoons arrowroot powder or flour
- 1/2 cup milk
- 1 cup sharp cheddar or any hard cheese, shredded
Instructions
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Melt butter in a large stock pot on medium heat. Saute all the veggies (except the broccoli) for several minutes until onions are translucent.
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Add chicken broth and bouillion cubes, if using. Bring to a boil and reduce heat to medium low. Allow veggies to simmer for about 15 to 20 minutes, until they begin to soften.
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Add broccoli and seasonings. Boil for an additional 5 to 10 minutes, until broccoli is soft.
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While the broccoli is cooking, make the cheese sauce. Melt butter in a small saucepan on medium-low heat.
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Add arrowroot to the melted butter, whisking continuously until it forms a smooth paste (called a roux). Allow to cook for a minute or two.
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Add milk and cheese, whisking to combine.
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Heat gently and stir until sauce is thickened and smooth. Remove from heat. Set aside.
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When all the veggies in the soup are soft, purée with an immersion blender to reach your desired level of thickness.
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Stir in cheese sauce.
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Serve and enjoy!
What veggies will you add to this Homemade Cream Of Vegetable Soup?
...without giving up the foods you love or spending all day in the kitchen!
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Can this be made dairy free.
Unfortunately, I’m not sure if a dairy free version would work as well. You could always try just pureeing the veggies and using nut milk, but the cheese definitely adds a great flavor.
This looks wonderful. Can it be frozen with the cheese sauce?
You could try it! Although, it might work better to simply purée and freeze the veggie soup before adding the cheese sauce. Then you can make the cheese sauce and add it while reheating.
I’m eager to get to this. This recipe sounds wonderful. Thank you from Monterey, CA
Thanks Sydney! Hope you enjoy it!
Is there a dairy free version of this?
I’m not sure if a dairy free version would work as well. You could try pureeing the veggies and using nut milk, but the cheese adds a wonderful flavor.
The last time I tried to thicken milk with arrowroot starch to make a pudding, it became quite slimy. Afterwards, I read that arrowroot isn’t good to use to thicken milk. Is there not enough milk to do that with this recipe?
It works great for me, Toni! It isn’t a huge amount of arrowroot, so I don’t think it’s an issue. Feel free to use flour instead. 🙂
Thanks, but I don’t eat gluten so flour isn’t an option. I’ll give it a whirl!