Sour Cream Vegetable Soup Recipes

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

Ingredients

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

EASY, CREAMY VEGETABLE SOUP

Easy, Creamy Vegetable Soup image

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

Ingredients

1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced with leaves
1/2 cup water
2 cups vegetables, cooked and chopped
1 teaspoon salt
1/2 teaspoon pepper (to taste)
1 (12 ounce) can chicken broth
1/2 cup half-and-half

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

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

Ingredients

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.

BASIC CREAM OF VEGETABLE SOUP

Basic Cream of Vegetable Soup image

Provided by Food Network Kitchen

Categories appetizer

Number Of Ingredients 8

Ingredients

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.

TOMATO VEGETABLE SOUP WITH SOUR CREAM

Tomato Vegetable Soup With Sour Cream image

Make and share this Tomato Vegetable Soup With Sour Cream recipe from Food.com.

Provided by dicentra

Categories Easy

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 quarts vegetable broth
1/2 cup dry white wine
8 large tomatoes, peeled and quartered
1 large onion, thinly sliced
1 cup cube peeled cooked potato
1 cup cubed butternut squash
1 bay leaf
2 teaspoons dried basil
1/2 cup peas
1 1/2 cups sour cream, divided
2 tablespoons cornstarch
salt and pepper

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.

Nutrition Facts : Calories 232.4, Fat 11.9, SaturatedFat 6.7, Cholesterol 29.9, Sodium 63.4, Carbohydrate 25.7, Fiber 5.2, Sugar 11.2, Protein 5.1

SPICY AND CREAMY VEGETABLE SOUP

Spicy and Creamy Vegetable Soup image

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

Ingredients

1 tablespoon olive oil
½ white onion, chopped
½ cup diced carrot
½ cup diced celery
4 large cloves garlic, finely chopped
2 bay leaves
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried dill weed
6 cups water
3 tablespoons chicken soup base
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup peeled and cubed potatoes
½ cup fresh green beans, trimmed and snapped
1 tablespoon olive oil
1 (8 ounce) package fresh mushrooms, sliced
½ cup heavy whipping cream
½ bunch kale, stemmed and chopped

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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