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Creamy Dill Vegetable Soup

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Creamy Dill Vegetable Soup Recipe | How to Make Vegetable Soup | Cream of Vegetable Soup with Dill Recipe | Vegetable Dill Soup Recipe | Vegetable Soup Recipe | Creamy Veggie Soup
There is something about soup that is just good for the soul.

Even though winter is (hopefully!) long gone, this heart-warming meal is perfect for some quality family time. And did I mention is freezer-friendly? It’s nice to know after a long day or a crazy spring break, we’ve got something healthy and hearty waiting at home for us.

I have a feeling this soup, and a nice family dinner to go with it, will hit the spot no matter the time of year!

Assemble your ingredients: Tomatoes, olive oil, butter, onion, leeks, garlic, red potatoes, carrots, broccoli, collard greens, fresh dill, vegetable broth, white kidney beans, milk, flour, and spices.

Here is what you need:

6 tomatoes, chopped 
olive oil
7 tablespoons butter, divided
1 onion, chopped
3 leeks, thinly sliced
1 teaspoon minced garlic
10 red potatoes, cut into bite-sized chunks
4 large carrots, sliced
3 small crowns broccoli, or 1 large head
1 bunch collard greens, stems removed & chopped
1 bunch fresh dill
8 cups vegetable broth or water
2 cans white kidney beans, rinsed & drained
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons flour
4 cups whole milk or half & half
 

Assemble chopped tomatoes on cookie sheet with tin foil then brush with olive oil and spices.

Step 1: Line cookie sheet with foil; brush foil with olive oil.  Spread tomatoes over pan & brush with oil; sprinkle with salt & pepper. Roast tomatoes at 400 degrees for 30 minutes; set aside.

Combine chopped vegetables and butter into large pot.

Step 2:  Melt 4 tablespoons butter in large stock pot over medium-high heat.  Saute onions & leeks until tender, about 5 minutes.  Add remaining vegetables; sauté additional 10 minutes over medium heat.  Add more butter or olive oil if necessary.

Add kidney beans, broth, and roasted tomatoes to pot of vegetables.

Step 3:  Add broth to vegetables; stir in roasted tomatoes and white beans.  Bring to boil; reduce heat and simmer 30 minutes.

Mix butter, flour, milk, and dill together in a saucepan over medium heat to make a roux.

Step 4:  Melt remaining 3 tablespoons butter in medium saucepan over medium heat.  Whisk in flour to create roux; add milk & whisk continuously until milk begins to bubble and thicken.  Reduce heat to low; stir in dill.  Remove from heat.  Add milk mixture to soup; bring just to boiling then reduce heat and simmer 15 minutes.

Serve the finished creamy dill vegetable soup with crackers and a fresh garnish.

My kids are not normally big fans of veggies but apparently the trick to making them happy is to just put them all into soup form–they LOVED it and couldn’t get enough, even though it was packed full of weird-looking vegetables.

Creamy Dill Vegetable Soup

This soup is an excellent way to get your kids to eat more vegetables! It is also a perfect soup for Spring!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Calories 546 kcal
Author Ruth Soukup

Ingredients

  • 6 tomatoes chopped
  • 10 red potatoes cut into bite-sized chunks
  • 4 large carrots sliced
  • 1 large broccoli head
  • 1 1 bunch collard greens stems removed & chopped
  • 1 bunch fresh dill washed and chopped
  • 1 yellow onion chopped
  • 2 cans white kidney beans rinsed & drained
  • 3 leeks washed and thinly sliced
  • 1 clove garlic chopped
  • 7 tbsp butter divided
  • 1 tsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp flour
  • 8 cups vegetable broth or water
  • 4 cups whole milk or half & half

Instructions

  1. Line cookie sheet with foil; brush foil with olive oil. Spread tomatoes over pan & brush with oil; sprinkle with salt & pepper. Roast tomatoes at 400 degrees for 30 minutes; set aside.

  2. Melt 4 tablespoons butter in large stock pot over medium-high heat. Saute onions & leeks until tender, about 5 minutes. Add remaining vegetables; sauté additional 10 minutes over medium heat. Add more butter or olive oil if necessary.

  3. Add broth to vegetables; stir in roasted tomatoes and white beans. Bring to boil; reduce heat and simmer 30 minutes.

  4. Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Whisk in flour to create roux; add milk & whisk continuously until milk begins to bubble and thicken. Reduce heat to low; stir in dill. Remove from heat. Add milk mixture to soup; bring just to boiling then reduce heat and simmer 15 minutes.

Creamy Dill Vegetable Soup Recipe | How to Make Vegetable Soup | Cream of Vegetable Soup with Dill Recipe | Vegetable Dill Soup Recipe | Vegetable Soup Recipe | Creamy Veggie Soup

7 Comments

  1. Thomas
    April 6 at 02:12AM

    nice post

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    April 6 at 02:33AM

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  3. YVETTE CASTEEL
    April 6 at 10:54PM

    Just love your blog

  4. Kay
    April 7 at 09:41AM

    Thank you for the recipe, I have printed it out to try. x

  5. April 8 at 01:08PM

    Shared!

  6. April 8 at 02:59PM

    Oh my this soup looks delicious! I LOVE soup, especially when it’s loaded with veggies. And since it doesn’t look like winter wants to leave I will definitely be making this soon!

  7. Kamses
    May 18 at 06:28PM

    It is nice post found here. https://google.com

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