Cream of Veggie Soup
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetables
mixed |
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
all-purpose flour
heaping |
|
| 2 | cups |
milk
hot |
|
| 2 | cups |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetables
mixed |
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 6E+1 | ml |
all-purpose flour
heaping |
|
| 473 | ml |
milk
hot |
|
| 473 | ml |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
cheese
grated |
|
Directions
If you do not have enough veggies, add mashed potatoes, rice or finely chopped sautéed celery or onion.
In a pot melt the butter in the oil and sauté the onion until golden.
Stir in the flour.
Lower the heat and add the milk gradually whisking as you add to avoid lumps.
Cook, stirring until bubbly.
Add the broth and mix well.
Combine the veggies with 2 cups of the cream sauce and purée in blender, 2 cups at a time.
Retun to pot and cook over med heat for 3 to 4 minutes.
Add salt and pepper.
Heat to just below boiling and stir in cheese until melted.
Serve hot with crusty croutons.
