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.
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.
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.
SPICY AND CREAMY VEGETABLE SOUP
This is my take on a Tuscan favorite.
Provided by nuttyflower
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
- Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Nutrition Facts : Calories 120 calories, Carbohydrate 10.9 g, Cholesterol 17.4 mg, Fat 7.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 837 mg, Sugar 1.8 g
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 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.
CREAMY VEGETABLE SOUP
This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
- Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 18.5 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 930 mg, Sugar 5.5 g
CREAM OF VEGETABLE SOUP
Need a tasty veggie soup recipe? Try our recipe for Cream of Vegetable Soup. This family-pleasing soup is a cinch to make with just a handful of pantry staples.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender.
- Add all remaining ingredients except cream cheese spread; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until vegetables are tender. Cool slightly. Use slotted spoon to remove thyme sprigs and bay leaf from pan; discard.
- Blend soup, in small batches, in blender until smooth. Return to pan. Gradually add cream cheese spread, cooking and stirring with whisk after each addition on medium-low heat 3 min. or until cream cheese is completely melted and mixture is well blended.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 3 g
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