Cream of Vegetable Soup

Name: Cream of Vegetable Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 11 servings.
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

1 review

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 30 min. + cooling

Makes

11 servings

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.

Cream of Vegetable Soup Recipe photo by Taste of Home

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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.

Nutrition 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.

Cream of Vegetable Soup

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