Thursday, October 23, 2014

Easy Cream of Vegetable Soup

This very easy recipe was created using frozen vegetables when there was no fresh broccoli to make the Cream of Broccoli Soup posted on 4/19/2013. I've updated the recipe making the soup more flavorful without added calories, yet, it is mild enough to be kid-friendly. Blessings...

Recipe:

1 tbsp. olive oil
2 tbsp. chopped green onion
2 tbsp. chopped yellow onion
2 cans (14.5 oz. each) chicken broth (3-1/2 cups)
1 cup peeled, diced potato
2 12-oz. pkgs. broccoli, cauliflower and carrots, thawed (3 cups)
2 cups 1% milk
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. savory
1/8 tsp. Tabasco sauce
1/4 tsp. ground nutmeg

1. Warm olive oil over low heat in a large saucepan; add onion and saute until soft, but not brown, about 5 minutes.
2. Add broth, potato, thawed vegetables, salt, pepper and savory. Heat to boiling. Lower heat; cover and simmer for about 8 minutes or until vegetables are very tender. Set pot aside and allow mixture to cool for 30 minutes. Cooling the mixture makes pureeing simpler.
3. Puree vegetable-broth mixture in small batches in a blender until smooth; return to a soup pot.
4. Add milk, Tabasco sauce and nutmeg. Heat over medium-low flame, don't boil, and adjust seasoning if needed.

Yield: 8 cups
84 calories per cup
2 gms. fiber

Red Lobster's Cheddar Biscuits, posted on 9/26/2013, would be wonderful alongside this soup.

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