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Cream of Vegetable Soup

By Ana Pacheco, RD, LD, CDE

It's supposed to be chilly this weekend. What's better than enjoying a bowl of soup while it's cold outside? This diabetic-friendly cream of vegetable soup will be sure to warm you up.

Preparation time: 15 minutes

Number of servings: 10

Serving size: 1 1/2 cups



1 green zucchini, chopped

2 medium potatoes, peeled and chopped

3 Roma tomatoes, cut in 4 pieces

3 medium carrots, peeled and chopped

1 (16 oz.) bag of frozen broccoli, thawed

1 medium onion, chopped

4 garlic cloves, chopped

1 red bell pepper, chopped

2 cups 1% milk

2 Tbsp. of light butter

2 tsp. low sodium and low-fat chicken bouillon

½ tsp. ground pepper

½ tsp. chili powder

½ tsp. ground cumin

½ of a jalapeño, seeded and sliced

½ cup of cilantro, chopped for garnish

5 cups of water

Recipe Directions

1. In a medium saucepan, on medium heat, sauté garlic and onion in light butter for 1 minute.

2. Add bell pepper and tomatoes and cook for 2 minutes.

3. Add broccoli, jalapeño, potatoes, zucchini, carrots, water and cook on medium heat until vegetables are soft.

4. When the soup has cooled, purée the vegetable soup in small batches in a blender.

5. Return blended soup to the saucepan and add the milk, chili powder, pepper, chicken bouillon, cumin and mix well. Reheat on low heat before serving.

Nutritional Information

Calories: 90

Total carbohydrate: 15 g

Dietary fiber: 3 g

Protein: 4 g

Total fat: 3 g

Saturated fat: 2 g

Cholesterol: 20 mg

Sodium: 180 mg

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