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.

Yield: 9 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 13%
  • Fat: 1.3g
  • Saturated fat: 0.7g
  • Protein: 4.1g
  • Carbohydrate: 17.3g
  • Fiber: 2.8g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 544mg
  • Calcium: 46mg


  • 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. 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. 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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