Cream of Very Veggie Soup

We love creamy soups, cream of broccoli, cream of cauliflower etc. I was going through my fridge trying to figure out what I could make for dinner using a bunch of the veggies in my fridge. Hence, the creation of this soup. I just tossed a ton of veggies that I had on hand into this soup and used flour and potato flakes as thickening agents and this was the yummy result. - Michele

Ingredients

4 tablespoons oil
1 cup diced carrots, about 2 medium to large
1 cup diced celery, about 2 large ribs
1 cup diced onion, about 1 small to medium
salt and pepper, to taste
6 tablespoons all-purpose flour
6 cups water
6 teaspoons chicken base, such as Better Than Bouillon
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
2 cups diced potatoes, about 2 large potatoes
1/2 cup diced zucchini, about 1/2 a zucchini
1 cup half and half
1-1 1/2 cups potato flakes (depending on your desired soup thickness)
2 cups shredded sharp cheddar cheese (serve as a topping)

Instructions

In a large pot (I use a 4-quart or larger), heat the olive oil over medium heat. Add the carrots, celery, and onions. Season lightly with salt and pepper. Sauté until the veggies begin to soften, about 5 minutes.
Add the flour and cook for another minute, stirring. It should be like a thick paste. If it isn’t you can add a little more oil.
Combine the water and chicken base. Add to the pot along with the broccoli, potatoes, carrots, zucchini and cauliflower.
Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and simmer until the veggies are tender, about 10 minutes. Turn off the heat.
Using a potato masher, or a submergible blender mash the veggies until they reach the desired consistency.
Add the half and half and potato flakes and stir until thickened. Serve with cheese as a topper.

*Not intended for kids or sponsored.*

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