Creamy Vegetable Soup Recipe

5 1 2
Creamy Vegetable Soup Recipe
Creamy Vegetable Soup Recipe photo by Taste of Home
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Creamy Vegetable Soup Recipe

Read Reviews
5 1 2
Publisher Photo
"This blended soup makes a great first course for a special meal," says field editor Valerie Jones of Portland, Maine.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 30 min.

Ingredients

  • 3 cups thinly sliced carrots
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1-1/2 cups diced peeled potatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 teaspoons canola oil
  • 4 cups chicken broth
  • Dash ground nutmeg
  • Pepper to taste

Directions

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings (1-1/2 quarts).
Originally published as Creamy Vegetable Soup in Taste of Home February/March 1995, p17

Nutritional Facts

1-1/2 cups: 136 calories, 3g fat (0 saturated fat), 0 cholesterol, 116mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

  • 3 cups thinly sliced carrots
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1-1/2 cups diced peeled potatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 teaspoons canola oil
  • 4 cups chicken broth
  • Dash ground nutmeg
  • Pepper to taste
  1. In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
  2. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings (1-1/2 quarts).
Originally published as Creamy Vegetable Soup in Taste of Home February/March 1995, p17

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bzmommy User ID: 1387526 3790
Reviewed Nov. 12, 2009

"This is a great soup with a creamy feel with out using milk or cream. My kids love it and have no idea how many vegetables are in it!"

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