HOW TO MAKE SOUP THICK AND CREAMY RECIPES

THICK AND CREAMY VEGETABLE SOUP RECIPE - FOOD.COM

Thick and Creamy Vegetable Soup Recipe - Food.com image

This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 8 ounce servings, 6 serving(s)

Number Of Ingredients 14

Ingredients

2 yellow onions, small
2 stalks celery, large peeled
2 tablespoons butter
2 carrots, medium
1 large potatoes or 2 small potatoes
1/2 cup frozen peas
1 cup canned tomatoes or 3 small fresh tomatoes
1 teaspoon salt
1 pinch pepper
1 teaspoon basil leaves
1 tablespoon dried parsley
2 cups chicken broth (or 2 chicken cubes plus 2 cups boiling water)
2 1/2 cups milk
1 green onion, sliced

Steps:

Chop onion and celery into tiny pieces.
Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
Chop carrots and potatoes into small pieces. Add peas and set aside.
Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

Nutrition Facts : Calories 201.6, FatContent 8.3, SaturatedFatContent 4.9, CholesterolContent 24.4, SodiumContent 820.8, CarbohydrateContent 25, FiberContent 3.8, SugarContent 5.1, ProteinContent 8

DELICIOUS THICK CREAMY POTATO SOUP RECIPE - FOOD.COM

Delicious Thick Creamy Potato Soup Recipe - Food.com image

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onion, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
1/3 cup grated parmesan cheese
1 cup full-fat milk (or use 2 cups half-and-half cream)
1 1/2 cups sour cream
1 tablespoon flour
salt & freshly ground black pepper (i use seasoned salt)
1 pinch cayenne pepper
grated parmesan cheese
green onion

Steps:

Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
Sprinkle with grated Parmesan cheese and chopped green onions.
Delicious!

Nutrition Facts : Calories 570.2, FatContent 22.9, SaturatedFatContent 12.9, CholesterolContent 58.8, SodiumContent 1243.8, CarbohydrateContent 76.7, FiberContent 9, SugarContent 11.4, ProteinContent 17.5

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