Creamy Fall Soup

READY IN: 25mins
Recipe by Judedeva

This is another one of my mother's recipes. This soup is very satisfying in the fall. I like it with my mother's cornbread recipe, that is also posted here. For those on a low fat or low salt diets, this is easily adapted by leaving out the cream and salt.

Top Review by Kumquat the Cat's friend

Very satisfying soup, and a pretty green color too. Made this for supper last night and my BF and I both had seconds. I included parmesan cheese and green onions for garnish. 1 large potato will produce 2 cups. I bought 2 instead and reduced the zucchini and yellow squash by a bit. I steamed vegetables for about 15 minutes and processed all the vegetables in a large food processor in a single batch, then added to the broth. I then added 1 cup of low-fat milk and a couple tablespoons of cream. This made a very thick and filling soup. I don't need to worry about sodium so I added quite a bit of salt. Nice way to get your kids to eat their vegetables, perhaps! Thanks Judedeva!

Ingredients Nutrition

Directions

  1. Set up steamer with vegetable broth in bottom.
  2. Place all vegetables, except for green onions, in steamer and steam till tender.
  3. Remove vegetables from steamer and puree, in batches, in food processor or blender till smooth and creamy.
  4. Stir in cream, if desired, and enough vegetable broth to make a creamy, velvet texture.
  5. Add salt and pepper to taste.
  6. Garnish with green onions and parmesain/reggiano, if desired.

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