Cream Of Vegetable Soup Recipe

Ingredients

2 cups chopped sweet onions1-1/2 cups chopped carrots1 cup chopped celery2 tablespoons canola oil4 cups cubed peeled potatoes1 large head cauliflower, broken into florets3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth2 teaspoons salt2 teaspoons white pepper1/2 cup half-and-half creamFresh basil

Preparation

In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.

Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.