Cream of Vegetable Soup

Total Time: 25 minutes
Serves: 8 - 10
Cream of Vegetable Soup
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  • 1 lb. assorted vegetables: carrots, spinach, potatoes, celery, onion, broccoli
  • 1 large can chicken broth (or use homemade)
  • 2 Tbsp. margarine or vegetable oil (we recommend olive oil)
  • Salt and pepper to taste
  • ¼ cup flour (will thicken soup, optional)
  • Sour cream (optional)


  1. Cut up vegetables and cook in broth until tender.
  2. Cool somewhat then liquefy in blender with other ingredients.
  3. If you added the flour, return to pan and cook a few more minutes, stirring constantly.
  4. Serve hot with a dollop of sour cream on each serving.
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