Quick Cream of Vegetable Soup Recipe

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Quick Cream of Vegetable Soup Recipe

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5 1
Publisher Photo
Creamy veggie soup is the specialty of Tina Dierking in Skowhegen, Maine. "A dash of Worcestershire sauce helps warm up the flavors and adds a bit of zip," she relates.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup cooked broccoli florets, divided
  • 1/3 cup cooked cauliflowerets, divided
  • 1/3 cup chopped cooked carrots, divided
  • 3/4 cup chicken broth
  • 3 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1 cup half-and-half cream
  • 1/8 teaspoon Worcestershire sauce, optional

Directions

Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through. Yield: 2 servings.
Originally published as Cream of Vegetable Soup in Country Woman January/February 2004, p37

Nutritional Facts

1 cup: 318 calories, 24g fat (15g saturated fat), 91mg cholesterol, 1131mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 7g protein.

  • 1/3 cup cooked broccoli florets, divided
  • 1/3 cup cooked cauliflowerets, divided
  • 1/3 cup chopped cooked carrots, divided
  • 3/4 cup chicken broth
  • 3 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1 cup half-and-half cream
  • 1/8 teaspoon Worcestershire sauce, optional
  1. Reserve 2 tablespoons each of broccoli, cauliflower and carrots; chop and set aside. In a blender, combine the chicken broth and remaining broccoli, cauliflower and carrots. Puree until smooth. In a saucepan, saute onion in butter until tender. Stir in the flour, salt, basil, thyme, dill weed and pepper until blended. Gradually whisk in cream.
  2. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chicken broth mixture; heat through. Stir in chopped broccoli, cauliflower and carrots and Worcestershire sauce if desired; heat through. Yield: 2 servings.
Originally published as Cream of Vegetable Soup in Country Woman January/February 2004, p37

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