Source: dLife

A colorful assortment of fresh vegetables in a light cream soup.

Servings

1 cup medium green bell peppers , chopped
1 cup chopped red bell peppers
1 cup sliced summer squash
1 cup sliced carrots , sliced thin
1 cup fresh chopped celery , sliced thin
0.67 cup fresh chopped onion , sliced thin
1 medium garlic cloves , minced
1.5 tbsp butter
0.25 cup white all purpose flour
1 quart fat free reduced sodium chicken broth , fat free chicken broth
1 bay leaves
1 pinch ground cloves
0.5 cup light whipping cream
1 pinch salt and pepper (optional)

1 In a large pot, melt butter, then add in all of the vegetables and saute until tender, about 8 to 10 minutes.
2 Stir in flour and cook for 1 minute, then add in the broth, bay leaf, and cloves, bring to a boil.
3 Reduce heat and cover, simmer until vegetables are tender, about 10 to 15 minutes.
4 Season with salt and pepper if you choose.
5 In a small bowl, whip the cream until it has doubled in volume then stir into soup right before you serve.

Great to make ahead of time and freeze.