Cream of Vegetable Soup

Broccoli-cheese soup (pictured), cream of asparagus, cream of corn, and on and on. Make any of these creamy vegetable soup variations with in-season produce (or just because you're craving it!)

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  • Makes: 4 servings
  • Makes: 4-1/2 cups
  • Start to Finish: 25 mins

Cream of Vegetable Soup

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

Winter: Cream of Broccoli-Cheese Soup (Pictured)

Cook 4 cups fresh or frozen chopped broccoli 8 to 10 minutes or until tender (follow package directions if using frozen broccoli). Set aside 1 cup of broccoli. Blend remaining broccoli as directed in Step 2. For seasoning, use 1/2 tsp. lemon zest (or 1/4 teaspoon lemon-pepper seasoning) in Step 3. Add reserved broccoli; stir 1/2 cup shredded American cheese into soup after broth in Step 4. If desired, top with additional shredded American cheese. Makes 4 cups.

Spring: Cream of Roasted Asparagus Soup

Lightly coat 2 bunches trimmed fresh asparagus (1 lb.) with olive oil. Roast in a 400 degrees F oven 15 to 20 minutes or until tender. Cut off asparagus tips; set aside. Cut stems into 1-inch pieces. Blend stems as directed in Step 2. For seasoning, use 1/4 tsp. freshly grated nutmeg in Step 3. Add reserved asparagus tips in Step 4. Makes 4 3/4 cups.

Summer: Cream of Corn Soup

Thaw a 12- to 14-oz. pkg. frozen baby gold and white corn. Cook 2 large leeks, thinly sliced (1 cup); 1 russet potato, peeled and cubed (1 cup); and 2 cloves garlic, minced, 10 minutes or until potatoes are tender. Blend mixture and 1 cup of the corn as directed in Step 2. For seasoning, use 1/8 tsp. cayenne pepper in Step 3. Add remaining corn, 2 oz. softened cream cheese, and 1/4 cup snipped fresh parsley in Step 4. Makes 5 1/4 cups.

Fall: Cream of Sweet Potato Soup

Cook 2 medium sweet potatoes (1 lb.), peeled and cubed; 1/2 cup chopped onion; and half of a Granny Smith apple, peeled and sliced (1/2 cup), 10 minutes or until potatoes are tender. Set aside 1 cup potato mixture. Blend remaining mixture as directed in Step 2, except use all of the broth. For seasoning, use 1/4 tsp. ground cinnamon and, if desired, 1/4 tsp. ground ancho chile pepper in Step 3. Add remaining potato mixture in Step 4. Makes 4 1/2 cups.

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.

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Nutrition Facts (Cream of Vegetable Soup)

  • Per serving:
  • 236 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 13 mg chol. ,
  • 509 mg sodium ,
  • 40 g carb. ,
  • 3 g fiber ,
  • 0 g sugar ,
  • 8 g pro.
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