Cream of Vegetable Soup Recipe
Cream of Vegetable Soup Recipe photo by Taste of Home

Cream of Vegetable Soup Recipe

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The good news about Vicki Kamstra's slimmed-down soup is traveling fast. "I belong to an RV club and have passed on this recipe to 30 other women," she says from Spokane, Washington.
TOTAL TIME: Prep: 25 min. Cook: 30 min. + cooling
MAKES:11 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 30 min. + cooling
MAKES: 11 servings


  • 2 cups chopped sweet onions
  • 1-1/2 cups chopped carrots
  • 1 cup chopped celery
  • 2 tablespoons canola oil
  • 4 cups cubed peeled potatoes
  • 1 large head cauliflower, broken into florets
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1/2 cup half-and-half cream
  • Fresh basil

Nutritional Facts

One serving (1 cup) equals 132 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 773 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1/2 fat.


  1. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.
  2. Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil. Yield: 11 servings.
Originally published as Cream of Vegetable Soup in Light & Tasty December/January 2005, p17

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Reviewed Sep. 6, 2011

"This soup is delicious! My 9 year old daughter asks for it every week! Thanks for a wonderful, healthy recipe!"

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