Creamed Soups
Creamed soups offer a comforting blend of pureed vegetables with a creamy base, perfect for a nutritious, warm meal suited for all ages and dietary preferences.
Ingredients
Instructions
- Cook fresh vegetables (such as broccoli, carrots, or potatoes) in chicken broth and chopped onion until tender.
- Process or blend the cooked vegetables until smooth.
- Make a roux by cooking corn oil margarine and flour together for about a minute to eliminate the raw flour taste.
- Add skim milk to the roux and cook until the mixture thickens.
- Stir in the pureed vegetables and heat through.
- Season with a dash of pepper and salt substitute to taste.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the pureed vegetables. If you want to add more flavor, sauté the onions in a bit of garlic before adding them to the broth. For a twist, try using different vegetables like cauliflower or adding a sprinkle of cheese before serving.
Serving Suggestions
Serve this creamy soup with a side of crusty bread or a fresh salad for a complete meal. It pairs beautifully with Savory Crescent Squares for a delightful dinner. You can also top it with croutons or a sprinkle of fresh herbs for added texture and flavor.
Storage & Reheating
Store any leftover creamed soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of extra chicken broth or milk to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Soups contains roughly 214 calories, with 6g protein, 31g carbohydrates, and 8g fat. It is an excellent source of vitamin C (148% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 482mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used as a convenient substitute. Just make sure to adjust the cooking time as frozen vegetables may cook faster. Thaw them first for easier blending.
Is there a vegetarian version of this soup?
Absolutely! Substitute the chicken broth with vegetable broth, and you can use butter or olive oil instead of corn oil margarine. The soup will still be delicious and creamy.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Adjust the quantity as needed to achieve the desired thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).