Best Creamy Harvest Vegetable Soup Recipes

CREAMY HARVEST VEGETABLE SOUP

Creamy Harvest Vegetable Soup image

Delicate, rich and yummy. A blustery day kind of soup and perfect for celebrating Mabon, or the Autumnal Equinox.

Provided by Sasha Kamen

Number Of Ingredients 12

Ingredients

2 cans chicken or vegetable broth, or one each
1 peeled and sliced sweet potato
1 cup water
5 green cardamom seeds
2 parsnips, peeled and chopped
2 winesap apples, peeled, cored and chopped
1 small butternut squash
1 tblsp. grade a maple syrup
1 tblsp. honey
1/4 tsp. ground cloves
1 pint heavy cream (may substitute 1/2 & 1/2 but it won't be as thick)
salt and white pepper

Steps:

1. Boil sweet potatoes in broth until soft. Reduce heat to low or simmer.
2. Start hacking at the squash. Toss in pieces as you get them peeled and chopped.
3. Take a break and get a glass of wine.
4. Finish butchering the %&$#@! squash.
5. Add the rest of the squash and stir in syrup and honey. If getting too thick, you can add a little more water. Simmer until squash is soft.
6. Strain soup and mash vegetables, apples, etc. with a potato masher, or put through a potato ricer, or blend with a stick blender.
7. Return vegetable mixture to the hot broth and stir to blend.
8. Add a little of the hot soup to the cream in a measuring cup. Then slowly add cream mixture to the hot soup stirring constantly.
9. Correct the seasoning, adding salt and white pepper if necessary. Ladle into bowls and garnish with a dash of ground nutmeg.

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges