Cream of Veggie Soup

This is a use-what-you-have cream soup that turns leftover or frozen vegetables into something silky and satisfying. Broccoli, spinach, cabbage, potatoes, whatever is in the crisper or freezer works here.

The base is a classic white sauce: butter and olive oil cook the onion golden, flour goes in to form a roux, then hot milk gets whisked in gradually to build a smooth, lump-free cream sauce. Broth thins it to soup consistency and adds savory depth.

Blending the vegetables with the cream sauce is what makes this soup velvety. Two cups at a time through the blender, then back into the pot for a final simmer. Grated cheese stirred in at the end melts into the hot soup and adds richness and body.

Kitchen Tips

• Add the hot milk slowly while whisking constantly. Dumping it in all at once causes lumps that are hard to smooth out.
• Use hot milk, not cold. Cold milk shocks the roux and clumps the flour.
• Puree in batches and hold the blender lid down with a towel. Hot soup expands and can blow the lid off.
• Heat to just below boiling before adding the cheese. Boiling makes cheese grainy and stringy.

Variations

• Use all broccoli for a cream of broccoli soup, or all spinach for cream of spinach.
• Add mashed potatoes or cooked rice to the vegetable mix for a thicker, heartier soup.
• Stir in a splash of heavy cream at the end for extra richness.