Today, I’m sharing my mom’s recipe for creamy vegetable soup. This is a dish she made for dinner often when we were growing up. The key ingredient is adding milk at the end. The slightly creamy addition makes the soup so much tastier. This post is sponsored by The Dairy Good Cookbook and BlogHer.
I was inspired to share this family recipe with you now after reading through the newly released The Dairy Good Cookbook. This is such a gorgeous cookbook with 113 recipes and mouth-watering photos. I was so excited to receive an advanced copy of this cookbook. During my childhood, my mom really emphasized the importance of getting enough dairy in our diet. We had to drink milk at every meal. We also ate yogurt and cheese during snacktime. As if that wasn’t enough, my mom was always trying to find other ways to incorporate more dairy into dishes she cooked for us.
When I first received information about The Dairy Good Cookbook, I thought of a family recipe that used dairy. Even though I knew my mom had made dozens of recipes over the years using dairy, my mind was suddenly blank. Luckily, I was on vacation with my mom at the time. So I turned to her and asked “Mom, what’s a recipe you used to make for us that used a lot of dairy?” It was easy to think of the obvious: homemade chocolate milk, yogurt smoothies, ice cream, pizza. But I wanted something more unique. After a few minutes of tossing around recipes, my mom came up with the perfect answer, “I know, remember when I used to make you guys the vegetable soup and I’d add milk at the end to make it creamier?” I immediately smiled at the memory. It was perfect. A recipe that adds dairy in a creative way, which she used to make for us all the time, and I really enjoyed eating. As I was flipping through my new cookbook, I bookmarked nearly a dozen recipes to try. I love the variety of recipes, from breakfast to main courses to desserts. I also like that so many of the recipes include photos. Cookbooks are so much better with photos. All the photos from this book are taken by Peter Krumhart and Dean Tanner. Here is just a small sampling: And then I suddenly came across a recipe for “Garden Vegetable Soup” (on page 57). I nearly squealed. This recipe was very similar to my mom’s! Much like my mother’s version, it adds milk to the broth at the end, creating a creamier and tastier soup. Which is why I am sharing my mom’s version with you today. I will definitely be trying The Dairy Good Cookbook’s version soon as well. I especially am intrigued because they use flour to thicken the soup as well. In addition to beautiful food photos, the cookbook also spends a good amount of space dedicated to educating us on dairy farmers and cows. Dairy farmers created and inspired the recipes throughout the book, and you’ll find excerpts the profiles of the dairy farmers. My favorite read was Lucas & Alise Sjostrom’s story. They left their city lives to go back to Minnesota to their farm, produce cheese, and raise their daughter the way they grew up. The books is available nationwide, online and in stores. You can purchase the book at the following retailers:
Now, a few words about my mother’s recipe. This is a very simple soup, but it’s hearty and full of vegetables. The milk adds a slight creaminess to the broth, though it’s not as thick as a cream soup. It’s easy to prepare and a great way to get dairy and vegetables into your diet.
Mom’s Creamy Vegetable Soup
- 3 1/2 cups chicken broth
- 2 potatoes cubed
- 2 carrots cubed
- 1/2 brown onion diced
- 1/4 head of cabbage diced
- 1/2 cup green beans cut into similar length of other ingredients
- 1 cup whole milk
- In a large pot, add chicken broth, potatoes, carrots and onions. Bring to medium boil and then simmer for several minutes until vegetables are tender. Put the lid on to keep the soup from evaporating, but keep the lid slightly ajar so that the broth does not boil over.
- Add in cabbage and green beans and cook a few more minutes. Add salt and pepper to taste. At the very end, add in the milk. Bring to a low boil and then turn off heat. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.