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Home Dishes & Beverages Soups Cream Soups

Winning Cream of Vegetable Soup

Name: Winning Cream of Vegetable Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8-10 servings (about 3 quarts).
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)

9 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

8-10 servings (about 3 quarts)

Updated: Jun. 30, 2023

Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas

Winning Cream of Vegetable Soup Recipe photo by Taste of Home

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.

Nutrition Facts

1 cup: 283 calories, 21g fat (13g saturated fat), 66mg cholesterol, 828mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 9g protein.