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Cream of Vegetable Soup

 Cream of Vegetable Soup
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.
11 ServingsPrep: 25 min. Cook: 30 min. + cooling


  • 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


  • 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.
Nutritional Facts: One serving (1 cup) equals 132 calories,

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Cream of Vegetable Soup (continued)

Nutritional Facts: 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.