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Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe photo by Taste of Home

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I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began to experiment on my own. Finally, I came up with this blend, which is very close to what I'd tasted. The secret ingredient, I think, is sweet potatoes! —Audrey Nemeth, Mount Vernon, Maine

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Creamy Vegetable Soup Recipe

Prep/Total Time: 30 min.

Yield: 12-16 Servings

10 20 30

Ingredients

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

Directions

In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through. Yield: 12-16 servings (4 quarts).

Originally published as Creamy Vegetable Soup in Taste of Home February/March 1993, p27

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Creamy Vegetable Soup

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Reviewed on Dec. 06, 2011 by amypee

I love this easy tasty soup! I've made it three times already and my husband can't get enough of it. Thanks for sharing!!

Reviewed on Mar. 16, 2011 by Snow Swan

I love this recipe. I used it several times, since several in my family are vegetarian. I just use vegetable broth instead of chicken broth. Everyone loves is, whether vegetarian or not.

Reviewed on Feb. 02, 2011 by txlgns

This is the best soup to have on a cold winter night. It hits that spot that helps you sleep all night. I added chicken to it to make it a little more bulky and it came out GREAT!!!! Thanks Audrey, this will be served again and again in our household