Cream of Vegetable Soup Recipe

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Cream of Vegetable Soup
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Ingredients:

Directions:

  1. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.
  2. Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil. Yield: 11 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 115.74 Kcal (485 kJ)
Calories from fat 34.9 Kcal
% Daily Value*
Total Fat 3.88g 6%
Cholesterol 4.07mg 1%
Sodium 510.74mg 21%
Potassium 480.25mg 10%
Total Carbs 18.52g 6%
Sugars 6.22g 25%
Dietary Fiber 3.76g 15%
Protein 3.18g 6%
Vitamin C 30.2mg 50%
Vitamin A 0.7mg 22%
Iron 0.5mg 3%
Calcium 58.6mg 6%
Amount Per 100 g
Calories 59.58 Kcal (249 kJ)
Calories from fat 17.97 Kcal
% Daily Value*
Total Fat 2g 6%
Cholesterol 2.1mg 1%
Sodium 262.91mg 21%
Potassium 247.22mg 10%
Total Carbs 9.53g 6%
Sugars 3.2g 25%
Dietary Fiber 1.94g 15%
Protein 1.64g 6%
Vitamin C 15.6mg 50%
Vitamin A 0.3mg 22%
Iron 0.3mg 3%
Calcium 30.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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