Cream of Vegetable Soup Recipe

5 1 1
Cream of Vegetable Soup Recipe
Cream of Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Cream of Vegetable Soup Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
11 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + cooling
MAKES:
11 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + cooling

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1 cup: 132 calories, 4g fat (1g saturated fat), 5mg cholesterol, 773mg sodium, 21g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCream of Vegetable Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
garrhunter User ID: 1818006 150112
Reviewed Sep. 6, 2011

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

Loading Image