Winning Cream of Vegetable Soup

  Lunch

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!

Winning Cream of Vegetable Soup

Average Rating: 4.625

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8-10 servings (about 3 quarts).

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)

Instructions

  • 1. 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.
  • 2. 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.

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