Winning Cream of Vegetable Soup
Total Time
Prep/Total Time: 25 min.
Yield
8-10 servings (about 3 quarts)
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas
Ingredients
- 1 medium onion, chopped
- 3/4 cup butter
- 1/2 cup all-purpose flour
- 3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
- 2 cups milk
- 2 cups half-and-half cream
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)
Directions
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts
1 cup: 283 calories, 21g fat (13g saturated fat), 66mg cholesterol, 828mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 9g protein.
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas
Recipe Creator
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