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Cream of Vegetable Soup

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4.0 by 16 people
7,250 views
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  • Makes: 4 servings
  • Yields: 4-1/2 cups
  • Start to Finish: 25 mins

Cream of Vegetable Soup

4.0 by 16 people
7,250 views
Rate me!
  • Makes: 4 servings
  • Yields: 4-1/2 cups
  • Start to Finish: 25 mins

Directions

  1. In a large saucepan cook desired vegetable, covered, in a large amount of boiling water according to directions in each variation. Drain well. Set aside 1 cup cooked vegetables.
  2. In a food processor combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
  3. In the same saucepan melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
  4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes 4 servings (4-1/2 cups).

From the Test Kitchen

Cream of Broccoli-Cheese Soup:

Cook 4 cups fresh or loose-pack frozen chopped broccoli as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup of broccoli. Process remaining broccoli as directed in Step 2. Use 1/4 teaspoon lemon-pepper seasoning in Step 3. Stir in 1/2 cup shredded American cheese with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.

Cream of Potato Soup:

Cook 5 medium potatoes, peeled and cubed, and 1/2 cup chopped onion as directed in Step 1 about 15 minutes or until tender. Drain. Reserve 1 cup of potato-onion mixture. Process remaining mixture as directed in Step 2, except use all of the broth. Use 1/4 teaspoon dried dill or basil, crushed, in Step 3.

Cream of Cauliflower-Cheese Soup:

Cook 4 cups fresh or loose-pack frozen cauliflower florets as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup cauliflower florets. Process remaining cauliflower florets as directed in Step 2. Use 1/2 teaspoon celery seeds in Step 3. Stir in 1/2 cup shredded American cheese along with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.

Nutrition Facts (Cream of Vegetable Soup)

  • Per serving:
  • 236 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 13 mg chol.,
  • 509 mg sodium,
  • 40 g carb.,
  • 3 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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