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.
FAST & EASY CREAMY VEGETABLE SOUP. GREEN & WHITE VEGGIES
This soup is great for people who don't eat enough veggies; in one bowl you get your vegetable portions needed for a healthy diet. I got this recipe from a cooking book but changed it so that it is more healthy and creamy. I love cream soups but hate the amount of fat in them. I guess you could add some cream in there but I have never tried it. The ingredient amounts are approximations. If you don't have any cauliflower, spinach or asparagus, it won't make a big difference to the recipe. Just play with this recipe and add more green or white veggies of your choice. If you do decide to add more vegetables, no need to alter the stock amount, the soup will just be ticker and creamier. If you decide to make a 5 bowls portion instead of 10 bowls, you still need to put 12 oz of broccoli and 1 potato. The rest of the ingredients you can cut the amount in half. Enjoy!
Provided by Sonia 2
Categories Lunch/Snacks
Time 30m
Yield 10 bowls
Number Of Ingredients 13
Steps:
- Cut the broccoli into florets and set aside.
- Cut the thicker broccoli stalks into 1/2 inches pieces. Put into a large pan. Add all of the other ingredients (beside the broccoli florets, black pepper and bread/croutons).
- As soon as it starts to boil, reduce heat, cover and let simmer for 15 minutes.
- Add the broccoli florets to the soup. Increase heat. Again, as soon as it starts to boil, reduce heat, cover and let simmer for an extra 3-5 minutes or until potato and broccoli stalks are tender.
- Remove from heat and let the soup cool. Remove and throw away the bay leaves.
- Transfer soup in a food processor or blender until the texture becomes smooth and creamy.
- Return the soup to pan and heat. Add pepper to taste. Serve with bread or croutons.
Nutrition Facts : Calories 50.7, Fat 0.3, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 10.9, Fiber 2.7, Sugar 2.3, Protein 2.6
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.
QUICK VEGETABLE SOUP
While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
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
SPICY AND CREAMY VEGETABLE SOUP
This is my take on a Tuscan favorite.
Provided by nuttyflower
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
- Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Nutrition Facts : Calories 120 calories, Carbohydrate 10.9 g, Cholesterol 17.4 mg, Fat 7.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 837 mg, Sugar 1.8 g
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