Quick Creamy Vegetable Soup Recipes

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.

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.

QUICK VEGETABLE SOUP

Steps:

• Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

CREAMY VEGETABLE SOUP

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.

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.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

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.

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.