Confetti Soup


When my dear daughters were younger, getting them to eat their veggies was always hard.   They liked carrots and potatoes.   That was about it.  Oh, salad sometimes…  but not with too many goodies.  Cucumbers.  That was about it.  Picky, yes.

That just meant I had to be sneaky.  And sneaky I was.

One day I just made this soup up.  It’s so colorful, that I thought it looked like confetti!  And the name stuck.  Basically, I just took all sorts of good veggies and ran them through my food processor until they were teeny!  Added a good creamy chicken stock base and lots of cheese and poof!  The PERFECT veggie soup for picky children!  They LOVE IT!  Still do.

I make it pretty much the same each time, but it does vary a wee bit, depending on what I have on hand.  But here is the basic recipe for you to try!


Windhaven Confetti Soup

Big bag of mixed veggies.  California blend, or just any blend you like. 

Any fresh veggies… cauliflower, brocolli, carrots, potatoes, onions, leeks, peas…  a cup or two of each. 

A stick of butter

1/2 cup of flour

One box of chicken stock

Sprinkle of garlic seasonings, season salt or celery salt…  to your taste. 

A couple cans of Cream of Chicken/Celery/Potato/Mushroom soups


2 or 3 cup bag of cheese…  cheddar or colby jack or whatever your family likes best! 


First off, thaw any frozen veggies.  Prepare your fresh veggies by cutting down into chunks.  Then one by one, chop them very fine in a food processor.  You will have to watch that you don’t make them a paste…  so I do a bit at a time and them pour into a big bowl until I have them all chopped up nicely.  Watch for any sneaky, large bits that don’t get cut up.  A picky child will freak out if they find a huge onion piece or a whole lima bean!!!

Set aside veggies.

In a nice big soup pot, melt the butter and add any spice dash you’d like.  Fresh garlic can be wonderful if you have some minced up.  Once melted, add the flour to make a rue.  Stir in until you have a nice paste of butter and flour.  Add the chicken stock.  Keep stirring over a medium heat.  You want a nice slightly thick soup base.

Put in the chopped veggies, warming and stirring.

Add a couple cans of the cream of soups.  I usually use three.  And I like to mix it up.  Like a chicken, potato and celery.  Stir in milk, just enough to get a slightly thin cream soup.  Keep warming and simmering.

Then add the cheese, stir it all up good and let it simmer for a half hour or so.  Keep an eye on it and stir often so it doesn’t burn on the bottom of the pot.

The veggies cook very fast as teeny confetti bits.

If you wanted, you could add chunks of sausage or kielbasa…  or crumbled bacon!  It’s a very hardy soup and will stick with you.  We love to make those cheddar biscuits that you get at Red Lobster.  Super good all crumbled up in the soup!  It’s a perfect cold weather soup!  And your kids get lots of veggies!!!  Win, win!!!


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About Mobymom

the banjo player for Deepwater Bluegrass, and the editor of as well as the main graphic designer of the Westvon Publishing empire. She is a renaissance woman of many talents and has two lovely daughters and a rehab mobile home homestead to raise.

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