WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
CREAM OF VEGETABLE SOUP
The good news about Vicki Kamstra's slimmed-down soup is traveling fast. "I belong to an RV club and have passed on this recipe to 30 other women," she says from Spokane, Washington.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 773mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
EASY CREAMY VEGETABLE CHICKEN
Steps:
- 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
- 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
- 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
- TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist
CREAMY WINTER VEGETABLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.
VEGETABLE CREAM SAUCE
Steps:
- Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
CREAM SOUP BASE
This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
- To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 7.6 g, Cholesterol 35.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 394.8 mg, Sugar 2.9 g
EASY CREAM OF BROCCOLI SOUP
This soup is comfort food at it's best! It makes a good lunch or dinner with some sandwiches. I use vegetable broth to make it vegetarian friendly for my sister. Enjoy!!
Provided by Mary_K
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat.
- Add diced celery, onion, and garlic to butter. Allow 2 minutes to soften.
- Stir in flour and continue stirring for 1 minute.
- Slowly stir in veg. broth & frozen broccoli. Cover and simmer for 10 minutes.
- Spoon out most of the big chunks of broccoli.
- Mash the broccoli with a potato masher or puree in a blender -- return broccoli to soup.
- Add milk and cubed cheese. Stir occasionally until melted and well combined.
- Season with black pepper &/or hot sauce for a kick!
Nutrition Facts : Calories 262, Fat 17.9, SaturatedFat 11.1, Cholesterol 49.8, Sodium 404.9, Carbohydrate 16, Fiber 2.9, Sugar 1.9, Protein 11.3
CREAM OF POTATO AND VEGETABLE SOUP
I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in large saucepan or Dutch oven over medium heat.
- Stir in onion; cook 2 to 3 minutes or until crisp-tender.
- Add broth, potatoes, salt and pepper.
- Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
- In small bowl, combine flour and half-and-half; mix well.
- Stir into potato mixture; add frozen vegetables.
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
CREAMY VEGETABLE SOUP
Main ingredients are potatoes, onions and kale leaves but highly adaptable to other vegetables like courgette, cauliflower, carrot and peas.
Provided by BleakEyE
Time 45m
Yield Serves 5
Number Of Ingredients 9
Steps:
- In a large pot (over 2.5 L), add 1.8 L broth, courgette and cauliflower then heat up to boil for 5-10 mins. Then add the kale leaves into the pot boil until they are softened and turned into dark green colour. Keep the pot warm by a small flame.
- Heat the butter in a non-stick pan over medium high heat. Add the potato and onion, sauté until they have golden brown colour, sprinkle come pepper.
- Put the sautéed potato and onion into the pot and swirl. **If you have leftover meatballs, you can also put them in. But for chicken breast strips, better cook them separately and add them in the pot after blending.
- Use a heavy-duty blender (cup shaped or the bar) to break all the solid ingredients into shreds until no more chunks and smooth. Add 0.5 L milk and blend again. Taste and add more pepper/salt if needed then blend once again.
- Main tip is keeping the pot warm with a flame underneath the pot and preferably use a bar shaped blender to blend directly at the same time. This soup is adaptable to other vegetables like carrots and peas. Make up your own idea to explore the best taste.
QUICK CREAM OF BROCCOLI SOUP
WHEN OUR two sons left home (in the same year) to build their own "nests", we had lots of adjustments to make, especially in our menus. This recipe works well for us. It's easy, healthy and tasty. My husband's favorite vegetable is broccoli, so this soup makes his day! -Elsie Quance, Newark, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add the broccoli, onion, salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. , Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1499mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY CHICKEN VEGETABLE SOUP
It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
CREAM OF TURKEY VEGETABLE SOUP
"This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. ,
Nutrition Facts : Calories 357 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 901mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.
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