Winning Cream of Vegetable Soup Recipe
Winning Cream of Vegetable Soup Recipe photo by Taste of Home
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Winning Cream of Vegetable Soup Recipe

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When I needed to come up with a soup for a potluck years ago, this was the result. I adapted a cream of broccoli recipe I'd used often, and put in plenty of vegetables left over after a dinner party. Just this past Lent, I made 3 gallons of my soup for a church function. Several people told me it was the best soup that they'd ever had. The biggest compliment I ever receive, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! I'm a military husband's a chaplain's assistant at Fort Hood. We have two young children, 7 and 5.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8-10 servings


  • 1 medium onion, chopped
  • 3/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

Nutritional Facts

1 cup: 283 calories, 21g fat (13g saturated fat), 66mg cholesterol, 828mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 9g protein.


  1. In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  2. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through. Yield: 8-10 servings (about 3 quarts).
Originally published as Cream of Vegetable Soup in Country Woman September/October 1993 , p31

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barbim71 User ID: 7391795 222660
Reviewed Mar. 13, 2015

"does this have to be made in a dutch oven, as i do not own one. i'll give a middle review just from the picture and will change it when i make this."

papagee User ID: 8081323 20408
Reviewed Nov. 14, 2014

"very addicting :{)"

cindyalester User ID: 7988961 4562
Reviewed Sep. 14, 2014

"easy quick and delicious!!!!!!"

impacteternity User ID: 5206235 28620
Reviewed Jan. 23, 2013

"This is absolutely fabulous! I saved up extra cooked veggies throughout the week in the freezer and just tossed them in. I also added some cubed cooked chicken, but it would be awesome even without it!"

cka User ID: 4302889 21047
Reviewed Sep. 29, 2012

"Tried this recipe tonight. It was delicious! One substitute though, I thought I was opening a 32 oz box of chicken broth, but it turned out to be beef broth instead. It still turned out delicious. My vegetables were not precooked, I used a 12oz bag of Eat Smart broccoli and cauliflower which I sliced up into smaller pieces, plus added two whole carrots, sliced. I had to cook my soup longer in order for the vegetables to soften up, stir occasionally if done this way and cook on low, or precook in broth, before adding the milk, cream and seasonings."

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