Creamy Veggie Soup Recipes

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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.

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

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.

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

CREAMY VEGETABLE SOUP



Creamy Vegetable Soup image

This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 11

1 onion, chopped
¼ cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 ½ cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
½ teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk

Steps:

  • In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
  • Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 18.5 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 930 mg, Sugar 5.5 g

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH



Hearty Veggie Soup in a Creamy Mushroom Broth image

This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.

Provided by DanaC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

¼ cup margarine
1 cup chopped celery
1 cup chopped carrot
½ onion, chopped
8 slices deli ham, chopped
3 potatoes, peeled and cubed
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
water to cover
2 cups bite-size broccoli florets
2 (10.75 ounce) cans condensed cream of mushroom soup
10 (1 ounce) slices processed cheese food product, Swiss flavor
8 cups 2% milk
1 teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  • Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 32.4 g, Cholesterol 31.9 mg, Fat 13.2 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 4.8 g, Sodium 1401.1 mg, Sugar 11.5 g

CREAMY VEGGIE SOUP



Creamy Veggie Soup image

Make and share this Creamy Veggie Soup recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups reduced-fat milk
2 teaspoons butter
1 small onion, chopped
1 (14 1/2 ounce) can fat-free chicken broth
1 large potato, peeled and cut into 1/2 inch cubes
1 1/2 cups carrots, thinly sliced
2 cups small broccoli florets or 2 cups green beans, fresh cut
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat.
  • Add onion.
  • Cook 5 minutes, stirring occasionally.
  • Add broth, potato and carrots.
  • Bring to a boil over high heat.
  • Reduce heat and simmer uncovered 5 minutes.
  • Add broccoli, salt and pepper.
  • Cook 5 minutes.
  • Place flour in a medium bowl.
  • Gradually stir in milk, mixing well.
  • Add milk mixture to soup.
  • Bring to a simmer.
  • Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
  • For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.

Nutrition Facts : Calories 231.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 17.2, Sodium 1412.8, Carbohydrate 37, Fiber 3.7, Sugar 11.2, Protein 9.9

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