Cream of Vegetable Soup with Dill

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.

Oxmoor House OCTOBER 2006

  • Yield: 9 servings (serving size: 1 cup)
  • Cook time: 30 Minutes
  • Prep time: 25 Minutes


  • 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.

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

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Cream of Vegetable Soup with Dill Recipe