Homemade Cream Of Vegetable Soup Without The Can (low-carb option!) (2024)

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“Mom, can I have more vegetable soup?”

These are the words every health-conscious parent longs to hear!

And believe me, your kids will be asking for seconds of this cream of veggie soup. What better way to cultivate a love of vegetables in your kids?

My boys have officially dubbed this their favorite soup all winter, so it’s definitely worth saving!

Creamy with a mild and hearty flavor, this cream of vegetable soup is sure to be a new staple in your home. Plus, it’s super simple to make.

A base of veggies & homemade stock — puréed and finished with a from-scratch cheese sauce — make this soup every bit as creamy (but way more delicious) than canned “cream of” soups. Plus, there are no mysterious ingredients.

How To Make Homemade “Cream Of” Soup (Without The Can!)

The addition of cheese transforms an already yummy veggie medley into this dreamy, creamy soup.

You can use this recipe as the basis for any “cream of” soup you want to create — mushroom, chicken, celery, etc. Simply purée your soup to thicken it a bit and add a simple homemade cheese sauce (instructions below)!

I originally made this recipe with regular grocery store cream cheese, which worked beautifully. This time, I’m eliminating unhealthy additives by making a simple cheese sauce from scratch.

I’m using onions, carrots, potatoes, and broccoli in my soup. Feel free to experiment and use whatever fresh vegetables you have on hand. This veggie soup is so versatile!

Like my Chicken Pot Pie Soup and , this is also the perfect way to use up your stash of homemade bone broth. I add my homemade bouillon cubes to the soup (to add extra flavor), but they are entirely optional.

You can purée your soup as little or as much as you want. I like my soup a bit chunky, but I still purée it a good bit to create that oh-so-creamy texture.

3.8 from 5 votes

Homemade Cream Of Vegetable Soup Without The Can

Ditch the can and mix up a batch of this easy cream of vegetable soup! With an incredibly versatile broth base, you can substitute any veggies you have on hand for the ones in the recipe, and turn it into a healthy cream of mushroom, chicken, or celery soup instead. Once you taste this creamy soup made from scratch with homemade cheese sauce, you'll never go back to store-bought!

CourseMain, Soup

Ingredients

For the soup base:

3tablespoonsgrass-fed butter
2onionsdiced
4carrotscut into 1" rounds
5largepotatoescut into 1" cubes; low-carb option: 2 celeriac
3clovesgarlicminced
1quartbone broth
2bouillon cubespreferably homemade, optional
2cupsbroccolifrozen or fresh
2teaspoonssea salt
1teaspoonground black pepper
1/2teaspoonground white pepper

For the cheese sauce:

2tablespoonsgrass-fed butter
2tablespoonsarrowroot powderor flour
1/2cupmilk
1cupsharp cheddaror any hard cheese, shredded

Instructions

Melt butter in a large stock pot on medium heat. Saute all the veggies (except the broccoli) for several minutes until onions are translucent.
Add chicken broth and bouillion cubes, if using. Bring to a boil and reduce heat to medium low. Allow veggies to simmer for about 15 to 20 minutes, until they begin to soften.
Add broccoli and seasonings. Boil for an additional 5 to 10 minutes, until broccoli is soft.
While the broccoli is cooking, make the cheese sauce. Melt butter in a small saucepan on medium-low heat.
Add arrowroot to the melted butter, whisking continuously until it forms a smooth paste (called a roux). Allow to cook for a minute or two.
Add milk and cheese, whisking to combine.
Heat gently and stir until sauce is thickened and smooth. Remove from heat. Set aside.
When all the veggies in the soup are soft, purée with an immersion blender to reach your desired level of thickness.
Stir in cheese sauce.
Serve and enjoy!

What veggies will you add to this Homemade Cream Of Vegetable Soup?

...without giving up the foods you love or spending all day in the kitchen!

About Mary Harp

Mary is a minister's wife, mom of two boys, and former missionary to Scotland. She’s also the creator of Healthy Christian Home, where she points to God's spiritual and physical nourishment through the natural world He has created. In her free time, you can find her with a cup of hot tea and a stack of books -- or watching a new BBC series.

Reader Interactions

Comments

Dodie says
February 23, 2019 at 10:24 am

Can this be made dairy free.
Reply
- Mary says
  February 25, 2019 at 8:06 am
  
  Unfortunately, I’m not sure if a dairy free version would work as well. You could always try just pureeing the veggies and using nut milk, but the cheese definitely adds a great flavor.
  Reply
Beth Hopkin says
February 23, 2019 at 12:08 pm

This looks wonderful. Can it be frozen with the cheese sauce?
Reply
- Mary says
  February 25, 2019 at 10:36 am
  
  You could try it! Although, it might work better to simply purée and freeze the veggie soup before adding the cheese sauce. Then you can make the cheese sauce and add it while reheating.
  Reply
sydney drake says
February 23, 2019 at 5:15 pm

I’m eager to get to this. This recipe sounds wonderful. Thank you from Monterey, CA
Reply
- Mary says
  February 25, 2019 at 10:39 am
  
  Thanks Sydney! Hope you enjoy it!
  Reply
Denyse says
February 23, 2019 at 7:20 pm

Is there a dairy free version of this?
Reply
- Mary says
  February 25, 2019 at 10:38 am
  
  I’m not sure if a dairy free version would work as well. You could try pureeing the veggies and using nut milk, but the cheese adds a wonderful flavor.
  Reply
Toni says
March 17, 2019 at 7:06 pm

The last time I tried to thicken milk with arrowroot starch to make a pudding, it became quite slimy. Afterwards, I read that arrowroot isn’t good to use to thicken milk. Is there not enough milk to do that with this recipe?
Reply
- Mary says
  March 17, 2019 at 9:59 pm
  
  It works great for me, Toni! It isn’t a huge amount of arrowroot, so I don’t think it’s an issue. Feel free to use flour instead. 🙂
  Reply
  - Toni says
    March 17, 2019 at 11:11 pm
    
    Thanks, but I don’t eat gluten so flour isn’t an option. I’ll give it a whirl!
    Reply