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: ½ cups beef broth; 2 medium russet potatoes, peeled and cut into chunks; 2 medium onions, quartered; 4 celery ribs, cut into thick slices plus all the inner leaves of the bunch; 4 medium carrots, cut into chunks; 1 (8 ounce) can tomato sauce (or 4 ripe tomatoes); 1 small head broccoli, cut into florets; 2 medium zucchini, thickly sliced; 8 ounces mushrooms, cleaned; 2 teaspoons dried basil (or to taste); 1 teaspoon dried marjoram; 3 -4 sprigs fresh dill, small stems and leaves only; salt, to taste; dried dill (to garnish); heavy cream or half-and-half

Servings: persons

½ cups beef broth
2 medium russet potatoes, peeled and cut into chunks
2 medium onions, quartered
4 celery ribs, cut into thick slices plus all the inner leaves of the bunch
4 medium carrots, cut into chunks
1 (8 ounce) can tomato sauce (or 4 ripe tomatoes)
1 small head broccoli, cut into florets
2 medium zucchini, thickly sliced
8 ounces mushrooms, cleaned
2 teaspoons dried basil (or to taste)
1 teaspoon dried marjoram
3 -4 sprigs fresh dill, small stems and leaves only
salt, to taste
dried dill (to garnish)
heavy cream or half-and-half

1
Cook potatoes, onions and celery in the broth for 15 minutes.
2
Add carrots and cook for an additional 10-15 minutes.
3
Add broccoli, zucchini, mushrooms, basil and marjoram, cook until zucchini is tender.
4
Add dill sprigs.
5
Let soup cool for a few minutes, and then puree in food processor or blender (you may need to do this in batches).
6
Salt to taste.
7
Return to pan (or may freeze at this point) and bring to a boil.
8
Place 2-3 Tbsp of cream in each bowl, ladle soup over.
9
Garnish with dried dill.

127

kcal

Calories

Carbs

Protein

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 15 ingredients. The key ingredients include: ½ cups beef broth, 2 medium russet potatoes, peeled and cut into chunks, 2 medium onions, quartered, 4 celery ribs, cut into thick slices plus all the inner leaves of the bunch, 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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