Cream of Vegetable Soup with Dill

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.


9 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 90
Caloriesfromfat 13 %
Fat 1.3 g
Satfat 0.7 g
Protein 4.1 g
Carbohydrate 17.3 g
Fiber 2.8 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 544 mg
Calcium 46 mg


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


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.