Cream of Vegetable Soup
- SERVES
- 4
- COOK TIME
- 20 Min
When I was experimenting with this I started with an idea for a soup like vichyssoise - a chilled potato soup. But I began adding different veggies and I turned up the temperature. Oh, yeah - I made it easy by using instant mashed potato flakes.
What You'll Need
- 3 1/2 cups ready-to-use chicken broth
- 1 package (16 ounces) frozen broccoli, cauliflower, and carrot combination
- 2 1/2 cups low-fat milk
- 1 1/2 cup instant mashed potato flakes
- 1 teaspoon onion powder
- 1/8 teaspoon black pepper
What to Do
- In a medium-sized saucepan, bring the broth to a boil over medium heat. Add the vegetables and return the mixture to a boil. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the remaining ingredients. Reduce the heat to low and simmer for 8 to 10 minutes, until the broth is thick and smooth, stirring occasionally.
Notes
Any combination of frozen vegetables makes this soup truly your own - and if you have some leftover cooked or raw vegetables, sure, you can use them instead.
Read NextZingy Gazpacho
