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"Don't let the everyday staples in this recipe fool you into thinking it will be bland. This is a rich soup that even my children-ages 2, 5, 7, and 9-gobble up. I eat this with a turkey sandwich on whole wheat bread and a small salad for a healthy and filling lunch. Eating healthy doesn't have to be boring!"
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Place the broth and salt in a 3-quart saucepan and bring to a boil over high heat. Add the carrots, potato, and onion. Reduce the heat to low, cover, and simmer for 10 minutes,
or until the vegetables are tender. Place the vegetables and cooking water in a blender or food processor and process until pureed.
Return the puree to the saucepan. Add the basil and pepper and heat through. Stir in the butter or margarine just before serving.
To speed up the prep time, you can chop the vegetables separately in a food processor rather than slicing them by hand.
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