Cream of Vegetable Soup – Gets Dinner on the Table Fast!
Cream of Vegetable Soup
32 ounce bag frozen vegetables OR 29 ounce can Veg-All, drained (and vegetables chopped if desired)
48 ounce box chicken broth
4 Tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
In a jar with a tight-fitting lid, shake together about half cup of the chicken broth and the flour; set aside. Using a large saucepan, bring the vegetables, remaining broth, garlic powder, onion powder, salt, and pepper to a rolling boil. Stir in the heavy cream. Check to see if additional salt and pepper are needed. Return to a boil. Immediately stir the flour/broth mixture into the boiling soup and stir well. Cook for about two minutes more to slightly thicken.
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20 Comments
Looks good but I like hb meat in mine , macaroni also
Someone gave me this recipe with Velveeta in it at the end
May I make a suggestion..when someone uses the canned vegal..if you pour the fluid off of it..like in a strainer and rinse the vegetables off really good..you won't have that nasty taste from the juice that is in the vegal..at least I think it is nasty. When you rinse the vegetables off good..they taste MUCH better in ANYTHING you put them in..that goes for any size of vegetable can you use.
NOBODY is making this. 😂 Keep it to yourself.
Wow- never heard of this soup- but it looks yummy!
Would a can of cream of mushroom soup work as a thickener
I bet that would be so good with a grilled cheese. YUM!
You can add a medium diced potato or even some frozen hash browns.
You could also add dried potato flakes instead of GP wheat flour as a thickener. That will make it Gluten-Free! You could also put in some Parmesean rinds to help with thickening and make it even richer. Maybe add shredded mozzarella.
This Cream Of Vegetable Soup recipe looks so delicious 😋 Mr. Tom.
I bet if you didn't want to peel and cut up potatoes, you could use frozen potatoes o'brian. I love soups.
I'd make a roux instead of the flour and broth mixture. You could also use an immersion blender to break the vegetables down to whatever size you like.
Nothing like vegetable soup I can eat it year round not just in winter thank you enjoy your wonderful meal together 😊
I have watched some of your videos in the past and enjoyed them. But for some reason, I don’t know why, I haven’t watched you for a couple of years . I recently retired from my retirement job. I’m 67 by the way and found your channel again. I have to tell you I’m hooked on your channel. I’ve tried several of your recipes and they are all great . One thing I really like about your videos is you haven’t changed the way you present your videos. You two are just down to earth people. You obviously love each other and love the Lord. Thank you Tom and Melissa. P.S. I’m going to ask Santa “ aka” my wife for your cook book this year for Christmas.
It just looks so good and I have all these items except the cream but I am going to add onions, you always make me hungry 😅 ya'll are the best ,thank you
The frozen veg is healthier: less processed, less sodium, flash-frozen soon after harvest. The absence of potatoes makes it an easy soup to make keto-friendly: just substitute xanthan gum or another keto-friendly thickening agent for the flour.
I absolutely love soups. I love vegetable soup, but I think I shall pass on cream of vegetables soup. Love your videos, though! Thank you for all the work that goes into making your videos.🩷
If you have a Food Lion grocery store in your area, try their brand of frozen mixed vegetables. They have the best I've ever tasted and the only kind I buy. Tell me is this soup similar to the soup served at Dixie Stampede?
Yum. Lil onion and celery 😋
I agree that it would be better with potatoes–then you could call it a vegetable chowder! Some grated cheddar would be a great addition to a bowl of this soup, too.
❤love 😊this ❤