VEGETABLE SOUP WITH PESTO RECIPES
WINNING CREAM OF VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful! —Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 828mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
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