Cream of Vegetable Soup
- 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.
- 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.
- 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.
- 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.
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.