Sour Cream Vegetable Soup Recipes

SOUR CREAM POTATO SOUP

Steps:

• In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
• Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
• Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. Do not boil.

SOUR CREAM DIP FOR CHIPS OR VEGGIES

Steps:

• In a bowl, mix together all ingredients.
• Refrigerate for a minimum of 2 hours before serving.
• Optionally, top with additional parsley.

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.

SOUR CREAM VEGETABLE SOUP

Steps:

• Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.
• Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.

SOUR CREAM HEARTY TOMATO BASIL SOUP

Steps:

• In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
• add tomatos and tomato paste.
• Mix with a wooden spoon until blended.
• Add garlic and onions.
• Add italian seasoning and pepper to taste.
• Add sour cream (1 to 1 1/2 cups depending on your taste).
• Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
• Serve in bowls sprinkle with parmesan and add garlic toast if desired.

TOMATO VEGETABLE SOUP WITH SOUR CREAM

Steps:

• Combine all ingredients except peas, sour cream, cornstarch, salt and pepper in slow cooker; cover and cook on low for 4-5 hours, adding peas during last 30 minutes.
• Stir in combined 1 cup sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper.
• Garnish each bowl of soup with remaining sour cream.

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.