Thick Creamy Vegetable Soup Food

THICK CREAMY VEGETABLE SOUP

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.

WINNING CREAM OF VEGETABLE SOUP

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.

THICK AND CREAMY VEGETABLE SOUP

Steps:

• Chop onion and celery into tiny pieces.
• Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
• Chop carrots and potatoes into small pieces. Add peas and set aside.
• Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
• After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
• Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
• Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

EASY, CREAMY VEGETABLE SOUP

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.

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.

THICK CROCK POT TOMATO VEGETABLE SOUP

Steps:

• Add the first 12 ingredients to the crock pot (except extra kidney beans).
• Stir well.
• Cook on low for 8 hours.
• Before serving stir in the chicken, rice, extra kidney beans and peas.
• Allow to heat through and serve.
• I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
• This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).

THICK AND CREAMY MUSHROOM SOUP

Steps:

• Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4-5 minutes, or until soft, stirring frequently.
• Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• In a small bowl, mix the milk and flour until smooth, gradually add to the soup, stirring constantly, stir in the browning and seaoning sauce and simmer for 5 more minuts, or until thickend.

THICK VEGETABLE SOUP

Steps:

• Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender.
• Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil.
• Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil.
• Light advice: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice.
• A little secret: if you want a thicker soup, cook a small potato (cubed) with the vegetables.