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.
CREAMY VEGETABLE SOUP
Creamy Vegetable Soup (without cream) is a vegan and gluten-free favorite that comes together in one pot. Filled with fiber and plant protein, this hearty and healthy soup is pure comfort.
Provided by Jamie Vespa MS, RD
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare remainder of recipe.
- Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. Add onions and celery; cook 5 minutes, until softened. Add potatoes, garlic, oregano, salt, pepper, thyme, and rosemary; cook 5 more minutes, stirring often. Stir in frozen vegetables and chickpeas.
- Add broth and bring mixture to a boil, scrapping up any browned bits on the bottom of pan. Reduce heat to medium-low and simmer, covered, 20 to 25 minutes, until potatoes are tender.
- Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk). Pour cashew mixture into soup and simmer over medium-low, uncovered, until soup starts to thicken, about 8 to 10 minutes.
- Remove bare thyme stems and adjust seasonings as needed. Ladle soup into bowls and add garnishes of choice (more fresh herbs, crushed crackers, croutons, etc.)
Nutrition Facts : Calories 354 kcal, Protein 11 g, Carbohydrate 42 g, Fiber 9 g, Sodium 660 mg, SaturatedFat 2.5 g, Fat 16 g, Sugar 9 g, ServingSize 1 serving
THE BROKE VEGAN'S CREAMY VEGETABLE SOUP
A cheap and simple recipe for the starving college student. Even better when served with bread and butter.
Provided by brokevegan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 52.5 g, Fat 22 g, Fiber 12.5 g, Protein 14.9 g, SaturatedFat 18.4 g, Sodium 1630.1 mg, Sugar 8.8 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
CREAMY VEGETABLE SOUP
A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients.
Provided by Chelsea Lords
Categories Main Course Soup Vegetarian
Time 53m
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.
- Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.
- Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).
- Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!
Nutrition Facts : Calories 604 kcal, Carbohydrate 47 g, Protein 21 g, Fat 38 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 108 mg, Sodium 786 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
CREAM OF FRESH VEGETABLE SOUP (VEGAN!)
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
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
VEGAN VEGETABLE SOUP
Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
Provided by Iosune
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
- Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 195 calories, Sugar 14.8 g, Sodium 785 mg, Fat 5.7 g, SaturatedFat 0.8 g, Carbohydrate 40.6 g, Fiber 10.1 g, Protein 7.4 g
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.
More about "the broke vegans creamy vegetable soup food"
HOMEMADE CREAMY VEGETABLE SOUP - MY FOOD STORY
From myfoodstory.com
Ratings 11Calories 222 per servingCategory Soups
- Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
- Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
- Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
CREAMY VEGAN VEGETABLE SOUP - FOODBYMARIA
From foodbymaria.com
Reviews 5Servings 5Cuisine VeganCategory Soup
- To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions. Cook the onions for 5 minutes or until translucent. Into the pot add your carrots, celery, garlic, ginger and potatoes. Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon. Add your zucchini and cook for 5 more minutes. Stir often.
- Move the browned veggies to the sides of the pot and add your vegetable stock paste. Cook for 1 minute before stirring and combining and coating the mixture. Go ahead and add your salt + pepper, turmeric, chili flakes, cauliflower and butternut squash. Stir till everything is well coated.
- Increase heat to high, add your water and bay leaves (you want to cover the vegetables, so may need more than recommended). Stir vegetable, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
- While your soup is simmering, prepare your chickpeas. To a large pot add all your ingredients and cook on medium-high heat for around 5 minutes with the lid on. Remove the lid, increase heat to high and cook for around 5-6 minutes. Stir often to avoid burning. You want to crisp them up as much as possible but don’t overdo it, a slight crunch/softness is quite nice in this soup.
CREAMY VEGETABLE SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 520Category SoupCuisine AmericanTotal Time 40 mins
- Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
- Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
20+ VEGAN SOUP RECIPES - NAMELY MARLY
From namelymarly.com
5/5 (2)Total Time 30 minsCategory SoupCalories 319 per serving
35 VEGAN SOUP RECIPES EVERYONE WILL ENJOY | TASTE OF HOME
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Estimated Reading Time 5 mins
CREAMY VEGAN VEGETABLE SOUP - THE FRUGAL CHEF
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GLUTEN-FREE VEGAN CREAMY VEGETABLE MINESTRONE SOUP
From thehealthyfamilyandhome.com
5/5 (11)Total Time 30 minsCategory SoupCalories 218 per serving
- Prepare the veggies: dice the onions, tomatoes, celery, carrots and chop the spinach and parsley.
- Add all ingredients for the veggie saute' to a large pot or saucepan and saute on medium/high heat for 2-3 minutes, or until the onions are soft.
- Add the cannellini beans, vegetable broth and entire can of coconut milk and simmer uncovered on low heat for about 10-15 minutes.
CREAM OF GREEN VEGETABLE SOUP (VEGAN) - REFRESH MY HEALTH
From refreshmyhealth.com
5/5 (2)Category SoupServings 3Total Time 25 mins
- In a cooking pot, add broccoli, cauliflower, green peas, mushrooms, carrot, yellow pepper and celery.
- Cover with water, bring to a boil and cook for a few minutes, until the carrots have become soft enough.
- Transfer excess water into a separate bowl and let the cooked ingredients cool down a bit (we’ll be using some of the water a bit later).
CREAMY VEGETABLE SOUP IN THE INSTANT POT (VEGAN) | VNUTRITION
From vnutritionandwellness.com
5/5 (8)Total Time 32 minsCategory SoupCalories 251 per serving
- Add all of the soup ingredients (except the cashews and water) to the Instant Pot, lock the lid, and cook on Manual for 22 minutes.
- Once the soup is cooked, "quick release" by turning the valve from sealing to venting to release the pressure and allow the steam to release quickly. Be sure to keep your face & hands away from the steam as it’s released. (See post on why I do a quick release, this but feel free to do a natural release)
- Once all the pressure is released, open the lid, add the cashew cream to the Instant Pot, and stir.
CREAMY ROASTED VEGETABLE SOUP (PALEO & VEGAN) - HEALY EATS ...
From healyeatsreal.com
4.7/5 (25)Total Time 35 minsCategory SoupCalories 173 per serving
- Roast for 25 minutes at 400F. While the vegetables are cooking, heat the broth on the stovetop.
14 BEST VEGAN SOUP RECIPES FOR FALL - CLEAN GREEN SIMPLE
From cleangreensimple.com
5/5 (1)Category SoupCuisine American, Cuban, Italian, MediterraneanTotal Time 45 mins
- Butternut Squash Soup. This is easily one of the most decadent butternut squash soup recipes you’ll find. And perfect for chasing away those end-of-the-season blues.
- Potato Soup. Coconut milk is the yum-driving factor in this hearty potato soup, as well. That velvety smooth, rich flavor is complemented with starchy potatoes and savory onions, garlic, and thyme.
- Cabbage Soup. Sometimes the best way to find comfort and ground yourself during the hectic autumn months is by cooking up a simple classic recipe like this cabbage soup.
- Lentil Soup. This delicious fall classic is packed with seasonal veggies and pantry staples, making it not only perfect for fall but pleasingly affordable to throw together.
- Chunky Vegan Potato Leek Soup. This super-simple one-pot potato leek soup is perfect for those busy fall evenings. It takes only 40 minutes to make and less than 10 minutes to prep.
- Cheesy Broccoli Soup. There is nothing like dipping your spoon into a thick, cheesy broccoli soup as the days begin to cool. But is it possible to mimic that feeling (and those flavors) with a vegan version?
- Cream of Mushroom Soup. As its creator brags, this vegan cream of mushroom soup “hugs you with warmth and deliciousness.” If that isn’t the perfect way to step into autumn this year, I don’t know what is!
- Split Pea Soup. Looking for a simple recipe that delivers on flavor while also being guaranteed to fill you up? Our split pea soup is just what you need.
- Creamy Tomato Soup. This thick and tasty creamy tomato soup uses a very different approach to obtain that hearty texture than other “cream” soups on this list.
- Minestrone Soup. This veggie-packed minestrone soup is loaded with nutrition and still hearty without being heavy. Flavorful broth underwrites complex notes of basil, thyme, and red wine, while kidney beans and noodles leave you feeling perfectly satisfied.
CREAMY VEGETABLE SOUP THAT’S VEGAN! - GOOD CHEAP EATS
From goodcheapeats.com
5/5 (3)Total Time 40 minsCategory SoupCalories 209 per serving
- In a large stockpot heat the oil until shimmering. Add the onion, mushroom, and garlic, and saute five minutes over medium high heat.
- Stir in the broth, scraping up any browned bits. Add the thyme, pepper, and salt. Bring to a low boil. Reduce the heat to low and cover. Simmer for 30 minutes or until the vegetables are very tender. Remove from heat.
- Blend the soup with an immersion blender or in batches in a food processor or countertop blender according to the manufacturer's directions (vent the lid!)
CREAMY VEGETABLE SOUP RECIPE (2022) YOUR VEGAN GUIDE
From kathysvegankitchen.com
4.5/5 (11)Total Time 35 minsCategory SoupsCalories 164 per serving
- Add the sliced mushrooms, and continue to cook with the onions, celery, and garlic until browned.
THE ULTIMATE VEGETABLE DETOX SOUP - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 30 minsCategory SoupCalories 198 per serving
- In a large soup pot, heat olive oil (or water) over medium heat. Add onions, garlic, and ginger and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent. Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender.
- Add the vegetable broth, tomatoes, chickpeas. Bring to a boil. Reduce heat to a simmer, cover, and let cook for about 20 minutes, until the cauliflower is cooked all the way through.
- Remove from the heat and stir in the spinach. Season with salt and pepper. Taste and adjust seasonings. Let soup cool 10 minutes before serving.
HEALTHY HOMEMADE VEGAN VEGETABLE SOUP THAT IS GLUTEN FREE
From livingfreelyglutenfree.com
4.3/5 (63)Total Time 1 hr 5 minsCategory Main CourseCalories 223 per serving
- In your Instant Pot or large stock pot add the oil and heat. Sauté mode for the IP, medium heat for the stove.
RAW VEGAN SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Jolinda HackettPublished 2013-12-01
- Avocado Gazpacho Soup. Avocado gazpacho soup is a simple raw food, but the chilis and avocados give it a delicious deep and creamy flavor. This is a solid basic recipe that you can tailor to suit your needs.
- Spicy Mango Ginger Soup Recipe. Spicy mango ginger soup is one of those raw food recipes you've got to try in order to believe how delicious it is, as the ingredients' list of just mangoes, chili, onion, water, and ginger makes it seem too simple.
- Raw Cream of Mushroom Soup. A recipe for a raw cream of mushroom soup is an filling and delicious light meal. The creaminess of the soup comes from the homemade cashew milk that is used and gets plenty of flavor from onions, garlic, and a dash of sea salt.
- Watermelon Gazpacho. This raw vegan watermelon gazpacho just might be the ultimate summer recipe. It's cold, cool, light, and refreshing, but with enough flavor to keep you satisfied.
- Raw Thai Coconut Soup. If you can get your hands on a young coconut, you can make this simple raw Thai coconut soup recipe, a raw vegan version of coconut tom kha kai, soup filled with lime, curry, and fresh ginger, or galangal if you can find it.
- Cream of Broccoli Soup. Using cashews, garlic, and onions, you can make a very pleasing and creamy raw vegan cream of broccoli soup. It takes just 20 minutes, and you don't need any fancy equipment; a blender or food processor is perfect.
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