Cream of Any Vegetable Soup
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December 27, 2011
This soup base has fewer calories and less fat than most cream soup bases. And it helps lower your cholesterol, too. Use this creamy soup base to make any vegetable soup in season. Use your imagination; it can be served hot or cold.
1/3 cup plant-sterol margarine
1 medium onion, finely chopped
2 Tbsp. flour
2 Tbsp. non-instant fat-free dry milk
1 quart plain soy milk or fat-free half-and-half, warmed
Vegetable of choice, steamed or roasted and chopped
In a large pot, melt margarine. Add onion and sauté until softened. Stir in flour and dry milk. Cook until heated, forming a roux. Gradually add warmed milk, stirring until soup base is smooth. Continue to heat until soup thickens, stirring occasionally. Purée your choice of steamed or roasted chopped vegetable in a blender until smooth. Cool the soup base and blend in small amounts at a time with the vegetable purée. For an extra creamy, smooth soup, pour through a fine sieve after blending. Serve warm or cold.
Heart score:
4 hearts
Calorie chart:
Ease of prep:
intermediate
Number of servings:
4 Diabetic exchanges:
1-1/2 carbohydrates, 1 medium fat meat
* Percent Daily Values are based on a 2,000 calorie diet.