Cream of Vegetable Soup

Total Time Prep: 10 min. Cook: 25 min.
Yield 2 quarts
Test Kitchen Approved
It's easy to get in your five-a-day when you have a cream of vegetable soup recipe that's as straightforward as this: saute, blend and enjoy! You can also easily adapt the recipe with your veggies of choice.

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 medium sweet potato, peeled and chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional

Directions

  1. In a Dutch oven, melt butter over medium heat. Add onion, zucchini, carrot, celery and sweet potato; cook until tender, 12-15 minutes. Stir in garlic, salt, Italian seasoning and pepper; cook one minute longer. Slowly whisk in chicken broth, add bay leaf. Bring to a simmer until thickened, 8-10-5 minutes, stirring frequently. Add cream and if desired, sherry; simmer until heated through, another 4-5 minutes.
  2. Discard bay leaf. Remove soup from heat; cool slightly. Process in batches in a blender until desired consistency; return to pan.

Nutrition Facts

1 cup: 124 calories, 10g fat (6g saturated fat), 28mg cholesterol, 705mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 3g protein.

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