Creamy Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 250.6
  • Total Fat: 3.7 g
  • Cholesterol: 4.1 mg
  • Sodium: 416.7 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 10.9 g

View full nutritional breakdown of Creamy Vegetable Soup calories by ingredient
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Number of Servings: 12


    2 Cups Fat-Free Half & Half

    4 Cups 1% Milk

    2 Cup Flour

    1 Medium Onion, Chopped

    3 Cloves Garlic, Minced

    5 2-3" Potatoes, Diced

    1 Cup Baby Carrots, Chopped

    1 15oz. Can of Red Kidney Beans, Rinsed & Drained

    1 15oz Can Sweet Yellow Corn

    1 Cup Peas, Frozen

    1 Package Frozen Spinach

    1 Cup Fresh Portabello Mushrooms, Chopped

    1 Tbsp. Basil

    1/2 Tsp. Sea Salt

    1/2 Tsp. Black Pepper

    1/2 Tbsp. Onion Powder

    3 Tbsp. SmartBalance Buttery Spread


1. Add 1 Tbsp. SmartBalance to large pot with chopped onion and garlic; let cook for 3-5 minutes until they soften. Add chopped carrots, potatoes, and mushrooms and cook for an additional 3-5 minutes.

2. Add half & half, milk, and flour to pot; whisk well until flour is completely combined.

3. Let simmer over medium heat for 10 minutes stirring frequently.

4. Add kidney beans and package of frozen spinach; let simmer for an additional 8-10 minutes stirring regularly.

5. Add all remaining ingredients including peas, corn, sea salt, pepper, basil, onion powder, and 2 Tbsp. SmartBalance Buttery Spread. Cook over low heat for 20 minutes while stirring and blending flavors every minute or two.

Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user APATRICIAO521.

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