Creamy Vegetable Soup
Translated from Spanish, the language of the video.
Comidas Caseras cooked this in a Facebook video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A rich and creamy vegetable soup featuring broccoli, shredded carrots, and a blend of cream cheese and mozzarella for a comforting meal.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a large pot over medium heat, melt the butter.
Add the chopped onion and minced garlic to the pot and sauté until fragrant and translucent.
Stir in the flour and cook for about 1 minute to create a roux, ensuring it doesn't burn.
Gradually pour in the 3 cups of chicken broth, whisking constantly to prevent lumps.
Add the cream cheese and black pepper, stirring until the cheese is completely melted and the base is smooth.
Add the chopped broccoli and shredded carrots to the pot.
Stir in the shredded mozzarella cheese.
Reduce the heat to low and cook for approximately 15 minutes, or until the vegetables are tender and the soup has thickened.
Notes
You can use vegetable broth instead of chicken broth for a vegetarian version. Ensure the broccoli is cut into small, bite-sized pieces so it cooks evenly within the 15-minute simmer time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 295
- Protein
- 11 g
- Carbs
- 13 g
- Fat
- 23 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
