Cream of Any-Vegetable Soup

Tailor this cream of vegetable soup recipe to your taste preferences or the season. From mushroom cream soup to cheesy cauliflower soup, every version of this single-serving recipe makes for a delicious lunch.

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Reviews (0)

5.0 by 5 people

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  • Makes: 1 servings
  • Start to Finish: 25 mins

Cream of Any-Vegetable Soup

Directions

  1. In a heavy small saucepan cook celery and onion in margarine or butter until tender. Stir in flour, bouillon granules, salt, and pepper until blended. Add milk and Worcestershire sauce all at once. Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
  2. Cool slightly; place vegetable and milk mixture in a blender container. Cover and blend about 30 seconds or until smooth. Return to saucepan and heat through. Makes 1 serving.

From the Test Kitchen

Creamy Nutmeg-Carrot Soup:

Prepare Cream of Any-Vegetable Soup as directed above using cooked carrots, except add dash ground nutmeg before blending.

Cheesy Cauliflower Soup:

Prepare Cream of Any-Vegetable Soup as directed above using cooked cauliflower, except add 1 tablespoon grated Parmesan cheese and dash garlic salt before blending. Top with chopped parsley.

Curried Broccoli Soup:

Prepare Cream of Any-Vegetable Soup as directed above using cooked broccoli, except add dash curry powder before blending.

Creamy Mushroom Soup with Chives:

Prepare Cream of Any-Vegetable Soup as directed above using cooked mushrooms. Top with 1 teaspoon snipped chives.

Dilled Potato Soup:

Prepare Cream of Any-Vegetable Soup as directed above using cooked potato, except add 1/4 teaspoon dried dillweed before blending.

Creamy Tarragon-Spinach Soup:

Prepare Cream of Any-Vegetable Soup as directed above using cooked spinach, except add 1/8 to 1/4 teaspoon dried tarragon, crushed, before blending.

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Nutrition Facts (Cream of Any-Vegetable Soup)

  • Per serving:
  • 247 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 18 mg chol. ,
  • 618 mg sodium ,
  • 17 g carb. ,
  • 0 g fiber ,
  • 9 g pro.
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Reviews (1)

5 Ratings
1948 Days Ago
YUM! I have an "older" BHG cookbook and this is a FAVORITE because you can adapt to any veggies/seasoning combination and it always is great! I sometimes don't puree the entire contents, leaving a few cubes of potato or broccoli or whatever vegetable soup I am making at the time. YUM!

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