Creamy Vegetable Soup

Creamy Vegetable Soup

  • Servings: 6-8
  • Rating:


  • 4 cups chicken broth
  • 1 cup sliced carrots
  • 2 cups chopped potatoes
  • 1/2 cup chopped onion
  • 1/4 cup uncooked brown rice
  • 4 cups coarsely chopped fresh broccoli
  • 4 cups coarsely chopped fresh cauliflower
  • 2 cups milk
  • 1/4 tsp. pepper


Combine broth, carrots, potatoes, onions, and rice; cover and bring to a boil. Reduce heat; simmer for 20 minutes. Add broccoli and cauliflower;simmer for 20 minutes or until vegetables are tender. Cool slightly. Puree half of the mixture in a blender or food processor; return to kettle. Add milk and pepper; mix well. Heat through (do not boil).