SOUR CREAM IN VEGETABLE SOUP RECIPES

Name: Creamy Root Vegetable Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 (1 cup per serving)
Cuisine: Kid Friendly
Ingredients: vegetable oil; chopped onion; grated fresh gingerroot; chopped carrots; medium dark orange sweet potato, peeled and cubed; small parsnips, peeled and cubed; vegetable broth; water; brown sugar; salt; black pepper; Daisy Light Sour Cream; small parsley springs

CREAMY ROOT VEGETABLE SOUP RECIPE WITH SOUR CREAM - DAISY ...

Creamy Root Vegetable Soup Recipe with Sour Cream - Daisy ... image

Provided by DAISYBRAND.COM

Categories Main Dishes Soups and Chili

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12 (1 cup per serving)

Number Of Ingredients 13

Ingredients

vegetable oil
chopped onion
grated fresh gingerroot
chopped carrots
medium dark orange sweet potato, peeled and cubed
small parsnips, peeled and cubed
vegetable broth
water
brown sugar
salt
black pepper
Daisy Light Sour Cream
small parsley springs

Steps:

{"@type": "HowToStep","text": "Heat the oil in large Dutch oven over medium heat. Add the onions and gingerroot. Cook and stir for 2 minutes. " }
{"@type": "HowToStep","text": "Add all of the remaining ingredients except for the sour cream and parsley. Bring to a boil. Cover and reduce the heat. Simmer for 30 to 35 minutes or until the carrots are very tender. " }
{"@type": "HowToStep","text": "Carefully blend the soup in batches in a blender and return to the Dutch oven or use an immersion blender to blend the soup in the pot. Stir in 1 cup of the sour cream. " }
{"@type": "HowToStep","text": "Dollop each serving with the remaining sour cream and garnish with parsley sprig." }

Nutrition Facts : Calories 115, CholesterolContent 12, FiberContent 4, ProteinContent 4, SodiumContent 612, CarbohydrateContent 19, FatContent 3

WINNING CREAM OF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Winning Cream of Vegetable Soup Recipe: How to Make It 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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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, FatContent 21g fat (13g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 828mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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