Creamy Dill Vegetable 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!

Here is what you need:

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.

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.

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

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.

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.

5 from 1 vote

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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.