Cream of Vegetable Soup
You can never have too many soup recipes, so give Cream of Vegetable Soup a try. This recipe serves 11 and costs $1.02 per serving. Watching your figure? This gluten free, lacto ovo vegetarian, and whole 30 recipe has 117 calories, 4g of protein, and 4g of fat per serving. 35 people have made this recipe and would make it again. Head to the store and pick up canolan oil, half n half cream, vegetable broth, and a few other things to make it today. It will be a hit at your Winter event. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Taste of Home. With a spoonacular score of 50%, this dish is good. If you like this recipe, you might also like recipes such as Cream of Vegetable Soup, Cream of Turkey Vegetable Soup, and Winning Cream of Vegetable Soup.
Servings: 11
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons canola oil
1-1/2 cups chopped carrots
1 large head cauliflower, broken into florets
1 cup chopped celery
Fresh basil
1/2 cup half-and-half cream
4 cups cubed peeled potatoes
2 teaspoons salt
2 cups chopped sweet onions
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
2 teaspoons white pepper
Equipment:
dutch oven
food processor
blender
frying pan
Cooking instruction summary:
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. Yield: 11 servings. Originally published as Cream of Vegetable Soup in Light & TastyDecember/January 2005, p17 Nutritional Facts One serving (1 cup) equals 132 calories, 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender.
2. Add potatoes and cauliflower; saute 5-6 minutes longer.
3. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
4. Let stand until cool.
5. Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.)
6. Garnish with fresh basil.
Nutrition Information:
covered percent of daily need
