Cream of Vegetable Soup

 



2 cups chopped sweet onions
1 1/2 cups chopped carrots
1 cup chopped celery
4 cups cubed, peeled potatoes
1 head cauliflower, broken into florets
1 head broccoli, broken into florets
2 Tbsp canola oil
2 cans condensed chicken or vegetable broth
3 cups water
1 tsp salt
2 tsp pepper
1 tsp dried basil
1/2 cup half and half cream

top bowls of soup with shredded cheese

In a large pot, saute onions, carrots and celery in oil until tender. Add potatoes, cauliflower and broccoli and saute 5-6 minutes more. Add broth, water and seasonings;  bring to a boil.  Reduce heat, cover and simmer 10-12 minutes, or until vegetables are tender.  Let stand to cool.

Puree vegetable mixture using immersion blender, or in batches in a blender or food processor.  Return all to pot and add cream.  Heat through, do not boil.  Top bowls with shredded cheese.