Spicy And Creamy Vegetable Soup Food

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SPICY AND CREAMY VEGETABLE SOUP



Spicy and Creamy Vegetable Soup image

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

1 tablespoon olive oil
½ white onion, chopped
½ cup diced carrot
½ cup diced celery
4 large cloves garlic, finely chopped
2 bay leaves
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried dill weed
6 cups water
3 tablespoons chicken soup base
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup peeled and cubed potatoes
½ cup fresh green beans, trimmed and snapped
1 tablespoon olive oil
1 (8 ounce) package fresh mushrooms, sliced
½ cup heavy whipping cream
½ bunch kale, stemmed and chopped

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

SPICY VEGETABLE SOUP



Spicy Vegetable Soup image

A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.

Provided by LOUISE GOLDEN

Categories     Stocks

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 diced onion
5 potatoes (about 2 cups diced)
2 carrots (about 1 cup diced)
celery (about 1 cup chopped)
14 1/2 ounces green beans
2 cups frozen corn
8 ounces fresh spinach
14 1/2 ounces petite diced tomatoes
10 ounces Ro-Tel diced tomatoes with peppers
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
6 -8 cups chicken stock or 6 -8 cups beef stock

Steps:

  • Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
  • In a large stock pot saute onion in vegetable oil.
  • Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
  • Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
  • corn, green beans, bay leaves and stock.
  • Add water if needed.
  • Bring to a boil and then simmer for two to three hours.
  • The last hour simmer with a lid on stock pot.

Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9

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

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

CREAMY VEGETABLE SOUP



Creamy Vegetable Soup image

"This blended soup makes a great first course for a special meal," says field editor Valerie Jones of Portland, Maine.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings (1-1/2 quarts).

Number Of Ingredients 10

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups chicken broth
Dash ground nutmeg
Pepper to taste

Steps:

  • In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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