Cream Of Vegetable Soup Recipe

Name: Cream Of Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. unsalted margarine; 1 large carrot, peeled and sliced thin; 1 medium size yellow onion, sliced thin; 1 large all-purpose potato, peeled and sliced thin; 3 cloves garlic, crushed; 1 bay leaf; 1/4 tsp. dried thyme, crumbled; 2 1/2 c. low sodium chicken broth; 2 c. low-fat milk; 1/8 tsp. salt; 1/2 tsp. black pepper

Servings: persons

1 Tbsp. unsalted margarine
1 large carrot, peeled and sliced thin
1 medium size yellow onion, sliced thin
1 large all-purpose potato, peeled and sliced thin
3 cloves garlic, crushed
1 bay leaf
1/4 tsp. dried thyme, crumbled
2 1/2 c. low sodium chicken broth
2 c. low-fat milk
1/8 tsp. salt
1/2 tsp. black pepper

1
In medium size heavy saucepan over low heat, melt the margarine.
2
Add the carrot, onion, potato, garlic, bay leaf and thyme, tossing to coat the vegetables with the margarine.
3
Stir in 1/2 cup of the chicken broth.
4
Cover and cook for 15 minutes or until almost all the liquid has evaporated.
5
Raise the heat to moderate, stirring in the remaining 2 cups chicken broth and the milk and cook, uncovered, stirring occasionally, until the vegetables are very tender and the flavors well blended, about 30 minutes.
6
Cool the mixture slightly and strain it, reserving both the vegetables and the liquid.
7
Discard the bay leaf.
8
Place the strained vegetables and 1 cup of the broth in a food processor or electric blender and puree by whirling for 1 minute.
9
Return the puree and reserved liquid to the saucepan.
10
Add the salt and pepper and bring to serving temperature over moderate heat, about 3 minutes.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. unsalted margarine, 1 large carrot, peeled and sliced thin, 1 medium size yellow onion, sliced thin, 1 large all-purpose potato, peeled and sliced thin, and more.

Yes, Cream Of Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Vegetable Soup

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