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April 8, 2010 / makingitmamastyle

Cream of Vegetable Soup

Cream of Vegetable Soup

  • 2 cups chopped sweet onions
  • 1 1/2 cups chopped carrots
  • 1 cup chopped celery
  • 2 TBSP canola oil
  • 4 cups cubed, peeled potatoes
  • 1 large head cauliflower, broken in florets
  • 3 cans (14 oz each) chicken or veggie broth
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 cup half-and-half cream
  • fresh basil

In large dutch oven, saute onions, carrots, and celery in oil until onions are tender.  Add potatoes and cauliflower, saute 5-6 minutes more.  Add broth, salt/pepper, bring to a boil.  Reduce heat, cover and simmer 10-12 minutes until tender.  Let stand until cool.  Puree in blender in batches (or use an immersion blender- much easier!). Return to pot.  Stir in cream and heat through.  Do not boil!  Garnish with basil.  Makes 11 1-cup servings.


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