Taste of Home
Winning Cream of Vegetable Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8-10 servings (about 3 quarts).
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas
Ingredients
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1 medium onion, chopped
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3/4 cup butter
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1/2 cup all-purpose flour
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3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
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2 cups milk
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2 cups half-and-half cream
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)
Directions
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1.
In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
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2.
Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts
1 cup: 283 calories, 21g fat (13g saturated fat), 66mg cholesterol, 828mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 9g protein.
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