Quick Cream Of Vegetable Soup Food

WINNING CREAM OF VEGETABLE SOUP

Winning Cream of Vegetable Soup image

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

Ingredients

1 medium onion, chopped
3/4 cup butter
1/2 cup all-purpose flour
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

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.

THICK CREAMY VEGETABLE SOUP

Thick Creamy Vegetable Soup image

If you love traditional veggie soup, you will go crazy over Creamy Vegetable Soup Recipe. This Easy Creamy Vegetable Soup comes together in just minutes.

Provided by Eating on a Dime

Categories Soup

Time 20m

Number Of Ingredients 12

Ingredients

2 Tablespoons butter
1/2 cup chopped onion (I use frozen onion. Learn how to freeze onions)
2 cups finely chopped carrot
1 celery stick (finely chopped (feel free to add more if you like))
2 Tablespoons minced garlic
8 cups chicken broth
4 large baking potatoes (peeled and chopped)
2 Tablespoons flour
1 cup water
1 cup milk
4 cups chopped broccoli
4 cups shredded cheddar cheese (heaping)

Steps:

Melt the butter in a large pot over medium heat. Add onion and sauté until translucent. You can use olive oil if you prefer.
Add carrots, and celery and cook over medium high heat until tender.
Add garlic and cook an additional 1-2 minutes.
Add potatoes and chicken broth, bring to a boil, and cook until potatoes are slightly tender.
Mix flour with water, add, and simmer until soup is slightly thick to the desired consistency.
Add milk and broccoli and simmer 15 minutes or until broccoli is just tender and soup is heated through.
Stir in cheese and allow to fully melt.
Salt and pepper to taste.

Nutrition Facts : Calories 551 kcal, Carbohydrate 35 g, Protein 32 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 93 mg, Sodium 686 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

CREAM OF VEGETABLE SOUP

Cream of Vegetable Soup image

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

Ingredients

2 cups chopped sweet onions
1-1/2 cups chopped carrots
1 cup chopped celery
2 tablespoons canola oil
4 cups cubed peeled potatoes
1 large head cauliflower, broken into florets
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
2 teaspoons salt
2 teaspoons white pepper
1/2 cup half-and-half cream
Fresh basil

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

CREAM OF FRESH VEGETABLE SOUP (VEGAN!)

Cream of Fresh Vegetable Soup (Vegan!) image

Creamy soup that's still vegan! It can be a cream of broccoli, cream of asparagus, or peas depending on the vegetable you choose. Will try this later this week, but it sounds terrific and I'm sure I'll love it. One of my favorite meals is soup with bread and our yummy hummus. From The Best of Silver Hills Delicious Vegetarian Cuisine cookbook. Update: This is our new favorite vegan broccoli soup! I'm excited to try it with the asparagus next time. Enjoy!

Provided by Enjolinfam

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh broccoli (Choose ONE) or 1 1/2 cups fresh asparagus (Choose ONE)
2/3 cup fresh broccoli (same vegetable as selected above) or 2/3 cup fresh asparagus (same vegetable as selected above)
1 tablespoon olive oil
1/2 cup onion, diced
1/4 cup celery, diced
1/8 cup carrot, shredded
4 cups water
2/3 cup raw cashews
2 tablespoons vegan chicken seasoning (I use McKay's vegan chicken seasoning) or 2 tablespoons vegetable stock powder
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon celery salt

Steps:

Steam 1 1/2 cups vegetables in a small amount of water until cooked.
Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
Slowly add to soup and bring to a boil. Serve.

Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 1.8, Sodium 403.3, Carbohydrate 14.3, Fiber 3.5, Sugar 4.5, Protein 5.4

VERSATILE VEG SOUP

Versatile veg soup image

A basic soup recipe that can be adapted to whatever needs using up in the fridge

Provided by Good Food team

Categories Lunch, Soup

Time 25m

Number Of Ingredients 5

Ingredients

200g chopped vegetables such as onions, celery and carrots
300g potatoes, cubed
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve

Steps:

Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.

Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

EASY, CREAMY VEGETABLE SOUP

Easy, Creamy Vegetable Soup image

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

Ingredients

1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced with leaves
1/2 cup water
2 cups vegetables, cooked and chopped
1 teaspoon salt
1/2 teaspoon pepper (to taste)
1 (12 ounce) can chicken broth
1/2 cup half-and-half

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

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Quick Cream Of Vegetable Soup Food

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

THICK CREAMY VEGETABLE SOUP

If you love traditional veggie soup, you will go crazy over Creamy Vegetable Soup Recipe. This Easy Creamy Vegetable Soup comes together in just minutes.

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.

CREAM OF FRESH VEGETABLE SOUP (VEGAN!)

VERSATILE VEG SOUP

A basic soup recipe that can be adapted to whatever needs using up in the fridge

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.

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