Cream of Vegetable Soup

This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 386 Calories

Ingredients

• 1 tablespoon margarine
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 bay leaf
• 2 cubes chicken bouillon
• 1 cup sliced carrots
• ¼ teaspoon dried thyme
• 2 (14.5 ounce) cans chicken broth
• 1 onion, sliced
• 1 (10.5 ounce) can condensed chicken and rice soup
• 3 cups heavy cream
• 1 potato - peeled and cubed
• 1 (15 ounce) can asparagus

Recipe Instructions

Step 1

In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.

Step 2

Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)

Step 3

Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. Do not boil.