Time 55m Yield 4 servings (1-1/2 quarts). Number Of Ingredients 10 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.
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.
Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onion; cook 2 to 3 minutes or until crisp-tender. Add broth, potatoes, salt and pepper. Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally. In small bowl, combine flour and half-and-half; mix well. Stir into potato mixture; add frozen vegetables. Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
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.
Time 50m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Steam 1 1/2 cups vegetables in a small amount of water until cooked. Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl. Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot. Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes. Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy. Slowly add to soup and bring to a boil. Serve.
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.
More about “cream of vegetable soup recipes”
Time 45m Yield Serves 5 Number Of Ingredients 9 Steps:
In a large pot (over 2.5 L), add 1.8 L broth, courgette and cauliflower then heat up to boil for 5-10 mins. Then add the kale leaves into the pot boil until they are softened and turned into dark green colour. Keep the pot warm by a small flame. Heat the butter in a non-stick pan over medium high heat. Add the potato and onion, sauté until they have golden brown colour, sprinkle come pepper. Put the sautéed potato and onion into the pot and swirl. **If you have leftover meatballs, you can also put them in. But for chicken breast strips, better cook them separately and add them in the pot after blending. Use a heavy-duty blender (cup shaped or the bar) to break all the solid ingredients into shreds until no more chunks and smooth. Add 0.5 L milk and blend again. Taste and add more pepper/salt if needed then blend once again. Main tip is keeping the pot warm with a flame underneath the pot and preferably use a bar shaped blender to blend directly at the same time. This soup is adaptable to other vegetables like carrots and peas. Make up your own idea to explore the best taste.
