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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

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


  • 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


  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.