Cream of Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 587.8
  • Total Fat: 16.2 g
  • Cholesterol: 40.0 mg
  • Sodium: 2,172.6 mg
  • Total Carbs: 95.0 g
  • Dietary Fiber: 27.0 g
  • Protein: 25.2 g

View full nutritional breakdown of Cream of Vegetable Soup calories by ingredient


Introduction

Fresh vegetables, half & half, and low sodium chicken broth Fresh vegetables, half & half, and low sodium chicken broth
Number of Servings: 1

Ingredients

    2.0 cup, chopped Broccoli, fresh
    2.0 cup, chopped Carrots, raw
    2.0 cup Cauliflower, raw
    1.0 cup, chopped Onions, raw
    1.0 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked in skin, without salt
    1.0 cup, chopped Peppers, sweet, red, fresh
    8.0 tbsp Organic Valley Organic Half & Half
    4.0 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv

Directions

Boil vegetables in the chicken broth until soft. Use an immersion blender once soft to blend vegetables and broth together. Add half cup of half&half. Season to taste. It will smell iffy and be a stranger color. It tastes awesome:) You can use any vegetables. I happened to use leftovers from vegetable trays. Serving Size: 10 1-cup servings (approx)

Number of Servings: 1.0

Recipe submitted by SparkPeople user COLORMETHIN81.