Timko Cream of Parisian Vegetable Soup Recipe

Fresh Soup on TableI am sad to say I don’t think I ever tried the Timko Cream of Parisian Vegetable Soup Recipe while dining at local Toledo trademark restaurants Soup N’Such or French Quarters.   In today’s post, I share how I found the recipe and adjusted it to use my homegrown vegetables.

Timko Cream of Parisian Vegetable Soup Recipe

I am changing it a little because I am using vegetables I have on hand from my home garden in this recipe post today.  I notice in the newspaper clipping that frozen can be used.  My pressure cooker (Instant Pot) is how I cook the recipe but you can use the stovetop method like Betty Timko did in years past.  That is the really cool thing about recipes – you can spin them to work for you making your own creative memories to share with others.  I actually think using the pressure cooker will lock in more flavors from the vegetable broth you create for the base of this

Timko Cream of Parisian Vegetable Soup Recipe

Timko Cream of Parisian Vegetable Soup Recipe

In the photo above you can see I left the carrots in bite-size pieces.  I also added fresh chives from my home herb garden. I hope you take advantage of the print option so you can add this recipe to your cookbook!

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Timko Cream of Parisian Vegetable Soup Recipe
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Timko Cream of Parisian Vegetable Soup Recipe


  • 16 to 18 ounces frozen vegetables (cauliflower, broccoli, and carrots)
  • 2 cups water
  • 1/2 cup butter
  • 1/2 cup margarine
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 1 cup flour
  • 4 chicken bouillon cubes
  • 6 cups cold milk
  • 1 cup diced, cooked ham
  • 1 teaspoon white pepper


  1. Cook vegetables in water until tender. Drain.
  2. Melt butter and margarine; saute onions and celery in it until the onions are slightly clear. Add flour and stir to blend in. Crush and add chicken bouillon cubes.
  3. Stir in cold milk and stir until thick and smooth. Add ham and season with white pepper and salt to taste.

This is the original recipe I found in many Google searches.  Please comment on this post if you know more!

Margarine Substitute

Margarine is a substitute for butter. I had to use this Margarine Substitute to avoid going to the grocery store today.  All you do is mix the following:

Margarine Substitutes For 1/2 cup margarine, substitute 1/2 cup butter or 1/2 cup shortening plus 1/4 teaspoon salt. 

More About The Timko Cream of Parisian Vegetable Soup Recipe

Someone left me a really sweet message on my Betty Salad Recipe that got me searching for this recipe. I am glad I did because it is super easy to make and yummy!  Here is a newspaper clipping I found featuring the original recipe.

article from the blade featuring soup

Printed in the Toledo Blade 1988.  I found a few more fun recipes at Google News.

Below are some images I took to show just how easy it is to make this soup.  The first time I made Timko Cream of Parisian Vegetable Soup recipe was in summer on an 80*F day.  Using the Electric Pressure Cooker kept the kitchen cool.

From The Garden

Let’s Connect

It is so much fun sharing old recipes and hearing how they touched lives.  I would be honored if you shared your story with me on this post if you ever had this soup or if there are others you enjoy that bring back fond memories.

Happy Soup Creating,


Bren Haas

2 thoughts on “Timko Cream of Parisian Vegetable Soup Recipe”

  1. Came here from the Betty’s Salad post comments and had to click as soon as I saw this recipe mentioned! My mother made this soup all the time when I was younger. It was my favorite way to consume vegetables! I’ll have to give it a try while it’s still a bit chilly at night this spring.

    I’ve been enjoying reading your blog today!

    • WOW.. thank you Debby for such a kind comment. This super is super yummy and now that you bring it up I may have to make a bowl today myself. I appreciate your feedback and hope you stop back soon.
      I’d love to hear about some of your other favorite recipes so please do share.
      Happy Spring,


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