Easy Creamy Vegetable Soup Recipes

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THICK CREAMY VEGETABLE SOUP



Thick Creamy Vegetable Soup image

If you love traditional veggie soup, you will go crazy over Creamy Vegetable Soup Recipe. This Easy Creamy Vegetable Soup comes together in just minutes.

Provided by Eating on a Dime

Categories     Soup

Time 20m

Number Of Ingredients 12

2 Tablespoons butter
1/2 cup chopped onion (I use frozen onion. Learn how to freeze onions)
2 cups finely chopped carrot
1 celery stick (finely chopped (feel free to add more if you like))
2 Tablespoons minced garlic
8 cups chicken broth
4 large baking potatoes (peeled and chopped)
2 Tablespoons flour
1 cup water
1 cup milk
4 cups chopped broccoli
4 cups shredded cheddar cheese (heaping)

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.

Nutrition Facts : Calories 551 kcal, Carbohydrate 35 g, Protein 32 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 93 mg, Sodium 686 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

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

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.

THICK AND CREAMY VEGETABLE SOUP



Thick and Creamy Vegetable Soup image

This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know

Provided by Psalm AKA Typo Qween

Categories     Potato

Time 1h

Yield 6 8 ounce servings, 6 serving(s)

Number Of Ingredients 14

2 yellow onions, small
2 stalks celery, large peeled
2 tablespoons butter
2 carrots, medium
1 large potatoes or 2 small potatoes
1/2 cup frozen peas
1 cup canned tomatoes or 3 small fresh tomatoes
1 teaspoon salt
1 pinch pepper
1 teaspoon basil leaves
1 tablespoon dried parsley
2 cups chicken broth (or 2 chicken cubes plus 2 cups boiling water)
2 1/2 cups milk
1 green onion, sliced

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.

CREAMY VEGETABLE CHEESE SOUP



Creamy Vegetable Cheese Soup image

This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables.

Provided by KIMRDH

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

Yield 7

Number Of Ingredients 7

2 quarts water
2 cups diced potatoes
½ cup chopped onion
2 cups chopped celery
1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta)

Steps:

  • In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.2 g, Cholesterol 34.2 mg, Fat 12 g, Fiber 1.8 g, Protein 16.2 g, SaturatedFat 6 g, Sodium 1639.9 mg, Sugar 7.4 g

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 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

CREAMY VEGETABLE SOUP



Creamy vegetable soup image

Main ingredients are potatoes, onions and kale leaves but highly adaptable to other vegetables like courgette, cauliflower, carrot and peas.

Provided by BleakEyE

Time 45m

Yield Serves 5

Number Of Ingredients 9

5 tablespoons of butter
1 large onion or some spring onions with half an onion
3 large peeled potatoes roughly chopped
ca 1.8 L vegetable or chicken broth (diluted and saltiness tasted on your own)
ca 0.7 L chopped kale leaves
A few cauliflower florets chopped into small pieces
Half or a whole courgette chopped into triangle chunks
ca 0.5 L milk
Pepper (and salt) to taste

Steps:

  • In a large pot (over 2.5 L), add 1.8 L broth, courgette and cauliflower then heat up to boil for 5-10 mins. Then add the kale leaves into the pot boil until they are softened and turned into dark green colour. Keep the pot warm by a small flame.
  • Heat the butter in a non-stick pan over medium high heat. Add the potato and onion, sauté until they have golden brown colour, sprinkle come pepper.
  • Put the sautéed potato and onion into the pot and swirl. **If you have leftover meatballs, you can also put them in. But for chicken breast strips, better cook them separately and add them in the pot after blending.
  • Use a heavy-duty blender (cup shaped or the bar) to break all the solid ingredients into shreds until no more chunks and smooth. Add 0.5 L milk and blend again. Taste and add more pepper/salt if needed then blend once again.
  • Main tip is keeping the pot warm with a flame underneath the pot and preferably use a bar shaped blender to blend directly at the same time. This soup is adaptable to other vegetables like carrots and peas. Make up your own idea to explore the best taste.

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