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!
Melt butter in a large stock pot on medium heat. Saute all the veggies (except the broccoli) for several minutes until onions are translucent.
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.
Add broccoli and seasonings. Boil for an additional 5 to 10 minutes, until broccoli is soft.
While the broccoli is cooking, make the cheese sauce. Melt butter in a small saucepan on medium-low heat.
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.
Homemade Cream Of Vegetable Soup Without The Can https://traditionalcookingschool.com/food-preparation/homemade-cream-of-vegetable-soup-without-the-can-low-carb-option/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Homemade+Cream+Of+Vegetable+Soup+Without+The+Can+%28low-carb+option%21%29