Cream of Vegetable Soup with Dill |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Pack in your veggies with this flavorful cream soup. Serve it hot with a grilled cheese sandwich, or try it chilled with a dollop of reduced-fat sour cream. Ingredients:
2 (14-ounce) cans fat-free, less-sodium chicken broth |
4 garlic cloves, peeled |
2 1/2 cups coarsely chopped onion (about 1 large) |
1 large peeled baking potato, cut into 8 pieces (about 8 ounces) |
3 carrots, peeled and cut into 6 pieces (about 5 ounces) |
5 medium zucchini, cut into 10 pieces (about 2 pounds) |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup half-and-half |
2 tablespoons chopped fresh dill |
Directions:
1. Combine first 6 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until vegetables are very tender.
2. Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan. Add salt and remaining ingredients. Cook over medium heat until thoroughly heated.
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