CREAMY VEGETABLE SOUP RECIPE RECIPES

Name: Quick and Easy Creamy Vegetable Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Makes 4 to 5 Servings
Cuisine: American
Ingredients: 1 large onion; 1 pound carrots, peeled (4 to 5 medium); 4 celery sticks; 1 tablespoon olive oil; Salt; 1/4 teaspoon crushed red pepper flakes; 1 pound thin-skinned potatoes (3 medium or 6 small potatoes); 3 garlic cloves, peeled and halved; 3 cups chicken or vegetable stock, see how to make chicken stock; 2 bay leaves; 3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme); 1/4 cup half-and-half, cream, or coconut milk

QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE

Quick and Easy Creamy Vegetable Soup - Inspired Taste image

This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield Makes 4 to 5 Servings

Number Of Ingredients 12

Ingredients

1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock, see how to make chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk

Steps:

Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

Nutrition Facts : Calories 234, ProteinContent 6 g, CarbohydrateContent 41 g, FiberContent 7 g, SugarContent 8 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 6 mg

EASY, CREAMY VEGETABLE SOUP RECIPE - FOOD.COM

Easy, Creamy Vegetable Soup Recipe - Food.com 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.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

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, FatContent 2.7, SaturatedFatContent 1.6, CholesterolContent 7.5, SodiumContent 600, CarbohydrateContent 4.2, FiberContent 0.7, SugarContent 1.6, ProteinContent 2.1

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