Vegetable Cream Soup

Name: Vegetable Cream Soup
Total time: 2700 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 bunch Broccoli; 1 medium onion, chopped; 15 Baby Carrots; 2 clove garlic; 2 cup chicken broth; 2 tbsp butter; 1/2 cup Milk or cream (as desired); 2 Green Chilies (with juice); 6 tomatoes

Tina @cook_3928863

I was talking to one of my grandma's care givers and she was telling how she adds vegetables to her tomato soup. I ran with the idea & came up with this. The first time I made I told my husband I could see making this again. He said "Good, because I can definitely see eating it again, and soon".

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Ingredients

45 mins

10 servings

2 bunchBroccoli
1 mediumonion, chopped
15Baby Carrots
2 clovegarlic
2 cupchicken broth
2 tbspbutter
1/2 cupMilk or cream (as desired)
2Green Chilies (with juice)
6tomatoes

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Steps

45 mins

1

Chop all vegetables. Keeping tomatoes separate.
2

In a large pot add butter and all vegetables except the tomatoes.
3

Sauté over medium heat until tender.
4

Add tomatoes and chicken broth.
5

Bring to a boil, then cover and simmer for 30 minutes.
6

Remove from heat. Use an emersion blender until smooth. I leave a little texture in mine.
7

Add milk, return to heat.
8

Bring back to a boil and simmer for another 10-20 minutes until it reaches the consistency you prefer.