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Cream of Vegetable Soup
Source: dLife

A light but rich and creamy vegetable soup.

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

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 110.2
Total Carbs 17.0 g
Dietary Fiber 3.3 g
Sugars 6.1 g
Total Fat 3.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 202.5 mg
Protein 2.7 g
Sodium 182.7 mg
Dietary Exchanges
1 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 each  medium onions
2 each  medium carrots
1 each  Squash, summer, fresh, medium, FDA
1 each  chopped green bell peppers
1 each  medium red bell peppers
2 each  medium celery stalks
1 each  medium garlic cloves
1 1/2 tbsp  margarine
1 pinch  peppercorns, green, ground
3 each  whole cloves
1 each  bay leaves
4 cup  low sodium vegetable broth
0.3333 cup  white all purpose flour
0.6667 cup  cold water
1 pinch  salt
1 pinch  black pepper
0 1/2 cup  fat free milk
1 pinch  ground nutmeg
  1. Combine vegetable broth, onion, carrot, squash, peppers, celery, garlic, and margarine in a large pot.
  2. Cook 8 to 10 minutes or until onions are soft.
  3. Secure peppercorns, cloves, and bay leaf in a cheesecloth bag. Add to pot. Let broth boil. Lower heat, cover and simmer 10 to 15 minute or until vegetables are soft.
  4. Remove herb bag.
  5. Boil soup and stir in flour and water. Continue boiling, stirring continually until thick, 1 to 2 minutes. Sprinkle with salt and pepper.
  6. When ready to serve, using a whisk or electric mixer, whip milk into soup and garnish with nutmeg.

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