Best Creamy Winter Vegetable Soup Recipes

Creamy Winter Vegetable Soup image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 23

2 large fresh bay leaves
1/4 cup EVOO
3 to 4 cloves garlic, chopped or grated
2 carrots, thinly sliced
2 ribs celery with leafy tops, cut into 1/4-inch dice
2 leeks, halved and sliced into 1/4-inch pieces
2 parsnips, thinly sliced
2 medium starchy potatoes, peeled and cut into 1/2-inch dice
1 bulb fennel, cut into 1/4-inch dice
1 small butternut squash, peeled and cut into 1/2-inch dice
Salt and freshly ground black pepper
Bundle of fresh herbs such as parsley, sage, thyme, marjoram or rosemary
1/2 cup dry white wine
2 cups chicken or vegetable stock
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg, to taste
4 tablespoons butter
2 tablespoons EVOO
2 large cloves garlic, crushed
4 cups diced stale white peasant-style bread
1 cup grated Parmigiano-Reggiano

Steps:

For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

Creamy Roasted Winter Vegetable Soup or Chowder image

Provided by Pam Stewart @gigi2six

Categories Chowders

Number Of Ingredients 20

3 small potatoes (i used russet) peeled and cut into chunks
1 - sweet potato, peeled and cut into chunks
1 small head of cauliflower, cut into chunks
1/2 - head of broccoli, cut into chunks
3 - leeks, white part only, rinsed well and sliced
1 - medium onion, cut into chunks
3 large garlic cloves, peeled
1 large carrot, cut into chunks
1 - stalk celery, cut inot chunks
3 tablespoon(s) olive oil
1 teaspoon(s) dried thyme
1/2 teaspoon(s) dried sage
1/2 teaspoon(s) coriander powder
- large pinch kosher salt
- fresh ground black pepper
1 1/2 to 2 quart(s) vegetable broth
1/2 cup(s) dry white wine
2 tablespoon(s) butter
1 cup(s) milk
1 cup(s) defrosted frozen corn

Steps:

1. Put all vegetables in a large roasting pan and toss with olive oil, herbs and spices.
Pour in 1 cup veg. broth and 1/2 cup wine
Roast at 400 degrees stirring occasionally until vegetables are fork tender and slightly brown. (40 minutes to 1 hour)
In a large dutch oven or soup pot heat 2 tbls butter. Add roasted vegetables making sure to get all of the good juices and scrapings from the bottom of the roasting pan. Next add the remainder of 1 qt of vegetable broth bring to a simmer, then puree with an immersion blender or in small batches in a blender. If it seems too thick thin down with more broth.
Add one cup milk and one cup of defrosted corn and heat through. Season with salt and pepper to taste. At this point if you like hot sauce ( we use tabasco) add to taste. Sometimes I add a little curry powder at this point instead of tabasco. Either hot sauce or curry could be added to the bowls of those eating the soup.