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Cream of Vegetable Soups - 5 Different

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“I found this recipe in Ladies Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
16mins
SERVES:
5-6
YIELD:
1-2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan cook frozen vegetable and seasonings listed above (check individual recipes) in chicken broth as indicated on package directions.
  2. Puree in blender or food processor. Strain, if desired; set aside.
  3. In same saucepan melt butter. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute.
  4. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk.
  5. Stir in pureed vegetable mixture heat through. Garnish if desired.
  6. Artichoke Soup: 5 cups - Garnish with croutons.
  7. Chopped Broccoli Soup: 6 cups - Garnish with Dollop of sour cream.
  8. Sliced Carrot Soup: 6 cups - Garnish with Sprigs of dill.
  9. Cauiflower Soup: 6 cups - Garnish with chopped chives.
  10. Chopped Spinach Soup: 6 cups - Garnish with grated lemon peel.

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