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Winning Cream of Vegetable Soup Recipe

Winning Cream of Vegetable Soup Recipe photo by Taste of Home

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When I needed to come up with a soup for a potluck years ago, this was the result. I adapted a cream of broccoli recipe I'd used often, and put in plenty of vegetables left over after a dinner party. Just this past Lent, I made 3 gallons of my soup for a church function. Several people told me it was the best soup that they'd ever had. The biggest compliment I ever receive, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! I'm a military wife...my husband's a chaplain's assistant at Fort Hood. We have two young children, 7 and 5.

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Winning Cream of Vegetable Soup Recipe

Prep/Total Time: 25 min.

Yield: 8-10 Servings

10 15 25

Ingredients

1 medium onion, chopped
3/4 cup butter
1/2 cup all-purpose flour
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

Directions

In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through. Yield: 8-10 servings (about 3 quarts).

Nutritional Facts 1 cup equals 283 calories, 21 g fat (13 g saturated fat), 66 mg cholesterol, 828 mg sodium, 12 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Cream of Vegetable Soup in Country Woman September/October 1993, p31

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Winning Cream of Vegetable Soup

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Reviewed on Jan. 23, 2013 by impacteternity

This is absolutely fabulous! I saved up extra cooked veggies throughout the week in the freezer and just tossed them in. I also added some cubed cooked chicken, but it would be awesome even without it!

Reviewed on Sep. 29, 2012 by cka

Tried this recipe tonight. It was delicious! One substitute though, I thought I was opening a 32 oz box of chicken broth, but it turned out to be beef broth instead. It still turned out delicious. My vegetables were not precooked, I used a 12oz bag of Eat Smart broccoli and cauliflower which I sliced up into smaller pieces, plus added two whole carrots, sliced. I had to cook my soup longer in order for the vegetables to soften up, stir occasionally if done this way and cook on low, or precook in broth, before adding the milk, cream and seasonings.