Garden Vegetable Soup

Yum! This soup will make even the biggest veggie dislikers like their veggies. Give this garden vegetable soup a try!

Visit the Jersey Kitchen for more great recipes!


Print Pin Recipe

Garden Vegetable Soup

Course Soup
Keyword Soup, Vegetables
Total Time 30 minutes
Servings 4


  • 2 tbsp Butter
  • 1 Small yellow onion chopped
  • 1 Large potato peeled and cubed
  • 2 Large carrots peeled and thinly sliced
  • 1 can Chicken broth 14.5 oz.
  • 2 cups Broccoli florets or 1-inch pieces green beans
  • 1 tsp Salt
  • ¼ tsp Freshly ground black pepper
  • ¼ cup All-purpose flour
  • cups Milk
  • 1 pinch Cayenne pepper (optional)


  • Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the potato and carrots and continue to cook for another 5 minutes.
  • Pour in the broth and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
  • Add the broccoli, salt, and pepper and simmer for another 5 minutes or until the vegetables are tender
  • Place the flour in a small bowl and slowly whisk in the milk until combined and smooth. Pour the milk mixture into the soup and stir thoroughly. Simmer for another 5 minutes until the soup has thickened. If desired, add a pinch of cayenne pepper.


Copyright © Jersey Journal