Cream of Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cream of Vegetable Soup is a versatile, creamy soup designed to use leftover fresh or frozen vegetables. Smooth and comforting with herbs and broth, it's a simple, budget-friendly way to reduce waste while making a satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon butter
- 1/4 cup onion (diced)
- 4 cups chicken broth
- 1/4 teaspoon dried thyme leaves
- 3-4 cups fresh or frozen vegetables (raw or left-over cooked vegetables)
- 1/2 cup Half and Half 10% cream
- 2 teaspoons cornstarch
- 1/2 baguette (cut into cubes)
- 2 Tablespoons olive or vegetable oil
- Salt & Pepper
- 1/2 teaspoon dried thyme leaves
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1289mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 87mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.