Recipes and Cooking Cream of Vegetable Soup 4.5 (6) Add your rating & review 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!) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 25 mins Servings: 4 Yield: 4-1/2 cups Jump to Nutrition Facts Ingredients Desired vegetable (see variations below) 1 ½ cup chicken broth or vegetable stock 1 tablespoon butter or margarine 1 tablespoon all-purpose flour Seasoning (see variations below) ¼ teaspoon salt Dash black pepper 1 cup milk, half-and-half, or light cream Directions 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). 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°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. Rate it Print Nutrition Facts (per serving) 236 Calories 5g Fat 40g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 236 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 509mg 22% Total Carbohydrate 40g 15% Protein 8g Vitamin C 27.8mg 139% Calcium 101mg 8% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.