Slow Cooker Creamy Vegetable Soup Recipe Recipe For Hand
SLOW COOKER CREAMY VEGETABLE SOUP
This recipe is a slow cooker adaptation of Recipe #259807 by Maryland Jim, posted for the Crockpot Challenge portion of ZWT 8. The original recipe called for less broth, so if you prefer a thicker broth you can cut it back to 3 cups. As written here, this soup has a delightfully decadent flavor from the bechamel-style sauce but is actually quite light.
Provided by smellyvegetarian
Categories Low Protein
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
- About 20 minutes before serving, melt butter in a small saucepan over medium heat.
- Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
- Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
- If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!).
- Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
- This will keep beautifully on "warm" for quite a while if you need to prepare anything else before serving.
Nutrition Facts : Calories 140.6, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 524.6, Carbohydrate 11, Fiber 1.5, Sugar 2.4, Protein 5.2
SLOW COOKER VEGETABLE SOUP
This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.
Provided by susanmac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
- Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g
SLOW-COOKER VEGETABLE SOUP
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan
Provided by Taste of Home
Time 8h15m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 464mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
CREAMY VEGETABLE SOUP
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
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
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