Quick & Creamy Vegetable Soup

Serves: 7
Total Calories: 754


3/4 cup butter, softened
3/4 cup all-purpose flour
2 cups half-and-half, warmed
6 cups vegetable or chicken broth, warmed and divided
2 cups frozen mixed vegetables, thawed
1 Garnish: dried parsley


Combine butter and flour in a large saucepan over medium heat. Add half-and-half; stir until smooth and slightly thickened. Stir in 2 cups broth. Cook over low heat until blended and heated through, about 4 minutes. Add remaining broth and vegetables. Heat through without boiling until vegetables are tender. Ladle into bowls; sprinkle with parsley.

Tip: Enjoy almost-instant herbed butter tonight! Press a mixture of dried oregano, thyme, rosemary and a dash of garlic powder over a stick of chilled butter and slice.

Nutritional Facts:

Serves: 7
Total Calories: 754
Calories from Fat: 206

This Quick & Creamy Vegetable Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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