Save on Pinterest

Winning Cream of Vegetable Soup

Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8-10 servings (about 3 quarts)


  • 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)


  • 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.
  • Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts
1 cup: 283 calories, 21g fat (13g saturated fat), 66mg cholesterol, 828mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 9g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Lyanna
    Jul 7, 2019

    It tasted so good. I substituted the chicken broth with beef broth and it was next level??

  • barbim71
    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.

  • Mcmoon11
    Feb 4, 2015

    No comment left

  • papagee
    Nov 14, 2014

    very addicting :{)

  • cindyalester
    Sep 14, 2014

    Easy quick and delicious!!!!!!

  • impacteternity
    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
    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.

  • countrybuntkin
    Jul 1, 2006

    No comment left