This soup is delightful and perfect on a cool, crisp fall day. The weather is definitely beginning to change around here and there is nothing better than having creamy vegetable soup simmering in the pot waiting to be ladled into bowls, spooned into your mouth, and nestled in your belly.

I chose to make my creamy veggie soup a bit more carb-friendly and used a ton of green veggies like beans, broccoli, and spinach. Use what you have on hand but if you are watching your carbs skip the potatoes, carrots, and corn.

Ingredients

40 ounces College Inn chicken broth

1 cup Borden heavy cream

10 ounces frozen onion seasoning blend, or one large onion, chopped

¼ cup Land O Lakes butter

26 ounces frozen mixed Green Giant vegetables of your choice

1 tablespoon fresh or dried parsley

Salt and Pepper to taste

To thicken: Glucomannan or Gold Medal flour and water

Instructions

Melt butter in dutch oven or soup pot over medium-high heat. Add onion blend (or just onion) and saute until onion is tender, about 5 minutes.

Pour in chicken broth and frozen veggies. Bring this just to a boil and then reduce heat to a simmer until veggies are tender, about ten minutes. Add in heavy cream, parsley, salt, and pepper. Stir well and continue to simmer.

To thicken with Glucomannan: In a measuring cup, stir 1 teaspoon of Glucomannan into a cup of cold water until dissolved. Stir this into the soup and continue to simmer for about ten minutes more, stirring from time to time.

To thicken with flour: Stir one tablespoon of flour into one cup of water and then stir into soup. Continue to simmer for about ten minutes, stirring from time to time.

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Quick Tip: This soup can be loaded up with any vegetables that you love. You do not need to limit yourself to what is listed in the recipe.