CREAMY GARDEN VEGETABLE CURRY SOUP

Creamy Garden Vegetable Curry Soup image

Provided by Monica H

Categories Soups

Time 2h15m

Number Of Ingredients 17

4-5 tomatoes, roughly chopped
2 carrots, fnely diced
1 onion, finely diced
2 celery stalks, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
4-5 c vegetable broth
1 Tbsp olive oil
1 Tbsp curry powder
1/2 Tbsp salt
1 Tbsp pepper
1 Tbsp vegeta seasoning (optional)
1 Tbsp oregano, dried
1 Tbsp basil, dried
1/2 c half and half, or heavy cream
1 Tbsp cream cheese
dash of paprika for garnish (optional)

Steps:

1. Sautee onions in olive oil for 5 minutes.
2. Add the rest of the veggies, except for tomatoes. Sautee for 5 more minutes.
3. Add tomatoes. Cover and let it sweat for about 10 minutes, stirring occasionally.
4. Add vegetable broth. Stir, cover and let simmer for about 25 minutes.
5. Add spices. Simmer covered for 10 minutes.
6. Turn off heat. Let cool for about 15 minutes.
7. Blend half of the soup; 3 ladles at a time in the blender. Return blended soup to pot with the unblended soup.
8. Turn heat back on to simmer. Add the cream or half and half, as well as the cream cheese. Cover and let simmer 15 minutes, stirring occasionally to melt the cheese.
9. Let sit at room temp for 10 minutes before serving. If the soup is too heavy, add splash of half and half / cream, or a little milk. I love a lasting taste of paprika, so I garnish it with that!