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Winning Cream of Vegetable Soup

Winning Cream of Vegetable Soup
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 m
8-10 ServingsPrep/Total Time: 25 min.

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).
© Taste of Home 2013

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Winning Cream of Vegetable Soup (continued)

Nutrition 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.
© Taste of Home 2013