Winter Vegetable Soup
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One Christmas season, my workplace hosted a festive potluck lunch, and among the spread of treats and casseroles, one dish stood out: a cozy, flavorful winter vegetable soup brought in by one of my coworkers. It was everything you want in a cold-weather meal—hearty, nourishing, and full of comforting flavors. I loved it so much I immediately asked for the recipe, and it’s been a seasonal favorite ever since.
The soup is packed with simple, wholesome ingredients like potatoes, celery, carrots, zucchini, and corn—a beautiful mix of textures and colors that makes each spoonful satisfying. When I made it for my family, I skipped the zucchini since it’s not a favorite in our house (unless it’s tucked into muffins or bread!). I just adjusted the other veggies to maintain the balance, and it turned out delicious. That said, if your crew enjoys zucchini, I highly recommend keeping it in—it adds a subtle sweetness and soft texture that complements the heartier vegetables beautifully.
This soup is easy to adapt, perfect for using up what’s in your fridge, and ideal for sharing. Whether you’re making it for a holiday gathering or a quiet night in, it’s a bowl full of warmth and winter comfort.
Ingredients for Winter Vegetable Soup
- YELLOW ONION
- CELERY
- BUTTER
- POTATOES
- CARROTS
- WATER
- BEEF BOUILLON
- SALT
- BASIL
- PEPPER
- ZUCCHINI (OR YELLOW SQUASH)
- CORN
- EVAPORATED MILK
- FLOUR
- SHARP CHEDDAR CHEESE
Instructions for Winter Vegetable Soup
Start by heating a large soup pot over medium heat. Melt the butter, then sauté the chopped onion and celery until just tender and fragrant—about 5 minutes.
Next, add in the diced potatoes, sliced carrots, water, bouillon, and seasonings: salt, basil, and pepper. Stir everything together, then bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 20 minutes, or until the potatoes are fork-tender.
Stir in the zucchini and frozen corn, letting them warm through and soften slightly.
Now it’s time to make the soup creamy: pour in ⅔ cup of evaporated milk and stir to combine. In a small bowl, whisk the remaining ⅓ cup of evaporated milk with 1 tablespoon of flour until smooth, then slowly stir it into the soup. Continue cooking for a few minutes until the broth begins to thicken slightly.
Remove the pot from the heat and stir in the shredded cheese until melted and velvety. Ladle into bowls and serve warm—this recipe makes 4 to 6 servings and is perfect for chilly nights or sharing with loved ones.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup stores beautifully. You can make it up to 2 days in advance and reheat gently on the stovetop. The flavors deepen in the refrigerator overnight, making leftovers even better.
Can I leave out the zucchini?
Yes—if your family isn’t a fan of zucchini, feel free to skip it. Just increase the other vegetables slightly (like carrots or potatoes) to keep the balance.
Can I use fresh corn instead of frozen?
Definitely. Fresh or canned corn both work well. If using canned, drain it before adding.
Is evaporated milk necessary?
Evaporated milk gives the soup a creamy texture without being too rich. You can substitute half-and-half or whole milk, but avoid low-fat milk—it may curdle or thin the broth too much.
What kind of cheese works best?
Cheddar is classic, but you can also use Monterey Jack, Colby, or a blend. Just make sure it melts smoothly into the soup.
How can I thicken the soup more?
If you prefer a thicker soup, add an extra tablespoon of flour mixed with a splash of milk, or mash a few of the cooked potatoes before adding the cheese.
FOR MORE RECIPES LIKE THIS, TRY:
- Cheese and Vegetable Soup
- Quick Vegetable Beef Soup
- Creamy Vegetable Noodle Soup
- One-Pot Vegetable Orzo Soup
Winter Vegetable Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 cup onion diced
- ½ cup celery diced
- 2 Tbsp butter
- 2-3 potatoes diced into 1/2 inch cubes
- 1 cup carrots diced
- 2 cups water
- 1 cube beef bouillon or 1 tsp
- 1 tsp salt
- ½ tsp basil
- pepper to taste
- 1 ½ cups zucchini quartered and sliced
- 1 cup frozen corn
- 1 cup evaporated milk divided
- 1 tbsp flour
- ½ cup shredded sharp cheddar cheese
Instructions
- In a stock pot, saute onion and celery in butter just until tender. Add in the potatoes, carrots, water, bouillon, salt, basil, and pepper.
- Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until potatoes are tender. Add in the zucchini and frozen corn.
- Add in 2/3 cup of the evaporated milk. With the remaining 1/3 cup evaporated milk, mix in 1 tbsp flour and into pot. Stir in and cook until it begins to thicken. Remove from heat and mix in cheese until melted. Serves 4-6.
Nutrition
