Creamy Vegetable Soup

What's Inside

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  • 4 cups vegetable broth
  • 4 cups of vegetables*, chopped
  • 1⁄2 cup onion, chopped
  • 1⁄2 cup mushrooms, chopped
  • 1 clove garlic minced
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon black pepper
  • Salt (to taste)
  • Zero-calorie nonstick cooking spray

* You can use whatever vegetables you have on hand.


  1. Spray a large stockpot with zero-calorie nonstick cooking spray.
  2. Add the onion, mushroom, and garlic. Sauté for 5 minutes over medium-high heat.
  3. Add the vegetables and sauté for another 3 minutes.
  4. Stir in the broth, scraping up any browned bits. Add the thyme, pepper, and salt. Bring to a low boil. Reduce the heat to low and cover. Simmer for 30 minutes or until the vegetables are very tender. Remove from heat.
  5. Blend the soup with an immersion blender or in batches in a food processor or countertop blender.


Stephanie Bray

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