Cream Of Fresh Vegetable Soup Vegetarian Recipes

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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

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

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

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.

BASIC CREAM OF VEGETABLE SOUP



Basic Cream of Vegetable Soup image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 8

3 tablespoons unsalted butter
1 cup chopped onion
1 potato, peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
Salt and pepper
1/2 cup heavy cream
Serving suggestions: French bread and a salad

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.

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