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.
How to Make It
Step 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.
Step 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.
Oxmoor House Healthy Eating Collection
You May Like
