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.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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