It’s been far too long since Soup-er Sunday has been part of our weekend routine. I have no real excuse for letting this habit fall away except a new baby and marathon training. Now that the new baby is almost 2, its time for a comeback. Chet loves to help me cook, and soups are the easiest recipes to make with a toddler helper.
I found today’s soup recipe on chefronlock.com
I wanted a creamy soup. I wanted vegetables. I wanted to use my crock pot. This recipe put a check next to all three requests. I modified the recipe slightly to add some protein to the soup.
Crockpot Creamy Vegetable Soup
3 cups chicken broth
1 cup red onion, chopped
1/4 teaspoon thyme, dried
1 cup green beans (fresh or frozen)
3/4 cup carrot, sliced
1/2 cup celery, sliced
1 cup broccoli (fresh or frozen)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups milk
Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
About 20 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour, stirring continuously to form a light roux, then slowly begin to add the milk, small amounts at a time. Stir continusouly until clumps are gone and the sauce has begun to thicken. Take off the heat.
Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through. NOTES: Feel free to substitute any vegetables here that you want to. If you like a creamed soup, you can either use your immersion blender right in the crockpot to puree the soup, or, transfer to food processor or blender in small batches until the desired consistency is reached. Serve with crusty bread and herbed butter.
****I added a can of white kidney beans and a can of northern white beans for protein. I also added 4 cups of chicken broth instead of 3 because of the added beans.
****I’m also serving the soup with corn bread since it’s a favorite in our house.
The soup was delicious. As it cooked in the slow cooker it filled my house with smells from my childhood. It smelled exactly like a favorite little restaurant I used to go to in Wisconsin with my mom and grandma where I always ate vegetable soup. The recipe didn’t disappointed as it reminded me of a cream based version of my childhood memory. This recipe is saved for future dinners.
Both boys approved of the soup too, even my picky eater Chet.