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Creamed Vegetable Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 139.2
Total Carbs 11.8 g
Dietary Fiber 2.2 g
Sugars 3.7 g
Total Fat 9.2 g
Saturated Fat 5.6 g
Unsaturated Fat 0.3 g
Potassium 154.1 mg
Protein 2.6 g
Sodium 361.2 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  medium green bell peppers
1 cup  chopped red bell peppers
1 cup  sliced summer squash
1 cup  sliced carrots
1 cup  fresh chopped celery
0.6667 cup  fresh chopped onion
1 each  medium garlic cloves
1 1/2 tbsp  butter
0 1/4 cup  white all purpose flour
1 quart  fat free reduced sodium chicken broth
1 each  bay leaves
1 pinch  ground cloves
0 1/2 cup  light whipping cream
1 pinch  salt and pepper
  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.

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