Recipe Collection |  Share a Recipe 


Originally shared on the web 11/29/2018

3/4 c. butter
3/4 c. onion, diced
1-1/2 c. potatoes, peeled and diced
3/4 c. tomato, diced
3/4 c. carrot, peeled and diced
3/4 c. green beans, diced
3/4 c. broccoli, coarsely chopped
3/4 c. leek, minced
3/4 c. zucchini, minced
1 clove garlic, minced
1-1/2 t. sugar, or to taste
salt and pepper to taste
6 c. chicken broth
1/2 c. whipping cream
Garnish: chopped fresh parsley

Melt butter in a large soup pot over medium heat. Add onion and sauté until tender, 5 to 10 minutes. Reduce heat to medium-low; add remaining ingredients except cream and garnish. Cover and cook until vegetables are tender, about 20 to 25 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes. Let cool slightly. With an immersion blender, process soup until smooth. Increase heat to medium; gradually stir in cream. Heat through without boiling. Garnish with parsley. Serves 8.