Cream of Vegetable Soup

1. 1

   Heat oil in large saucepan on medium heat.

2. 2

   Add onions; cook and stir 5 min.

3. 3

   or until crisp-tender.

4. 4

   Add all remaining ingredients except cream cheese product; stir.

5. 5

   Bring to boil; cover.

6. 6

   Simmer on medium-low heat 25 min.

7. 7

   or until vegetables are tender.

8. 8

   Cool 10 min.

9. 9

   Use slotted spoon to remove bay leaf and thyme sprigs; discard.

10. 10

    Blend soup, in small batches, in blender until smooth.

11. 11

    Return to pan.

12. 12

    Gradually add cream cheese, cooking and stirring with whisk after each addition on medium-low heat 3 min.

13. 13

    or until cream cheese is completely melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.