The Best Veggie Soup


This is a favorite meal in our family and is sure to warm up a cold winter night.


  • 1/2 cup butter (1 stick)
  • 1 small onion, diced (about 1 cup)
  • 1 cup diced celery
  • 1/2 cup all-purpose flour
  • 4 cups chicken or vegetable stock
  • 1 tsp pepper
  • 1 cup broccoli florets, chopped small
  • 1 cup sliced carrots
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup corn
  • 1 cup diced Roma tomatoes
  • 1 cup milk
  • 1 cup 1/2 & 1/2
  • 1 tsp salt
  • 1 tsp thyme

Tips: I find it easiest to have all the veggies ready to go before I start to melt the butter. I chop up the onion and celery and place them in a small bowl. Then I chop the broccoli, carrots, zucchini and squash and place in a large bowl and add the corn (I just use frozen corn kernels). Finally, I dice a tomato or two and place them in a small bowl or sometimes I just leave them out completely like this time because I forgot to buy one.


  • Melt the butter in large pot, over medium heat.
  • Add onion and celery and saute for 5 minutes, or until soft.
  • Add flour and stir. Remove this mixture from the pot and place into a bowl and set aside.
  • Add the 4 cups of stock into the pot with the 1 tsp of pepper. Turn heat up to medium-high and bring to a boil.
  • Add the bowl of chopped veggies (broccoli, carrots, zucchini, squash & corn). Cook 5-10 minutes, or until carrots are softened.
  • Add the onion/celery mixture back to the pot and stir well. Soup should begin to thicken.
  • Add milk, 1/2 & 1/2, salt, thyme, and tomatoes. Cook a few more minutes until hot. Add more salt to taste.

Serve with rolls or French bread!


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