Best Winning Cream Of Vegetable Soup Recipes

THICK CREAMY VEGETABLE SOUP

Thick Creamy Vegetable Soup image

If you love traditional veggie soup, you will go crazy over Creamy Vegetable Soup Recipe. This Easy Creamy Vegetable Soup comes together in just minutes.

Provided by Eating on a Dime

Categories Soup

Time 20m

Number Of Ingredients 12

Ingredients

2 Tablespoons butter
1/2 cup chopped onion (I use frozen onion. Learn how to freeze onions)
2 cups finely chopped carrot
1 celery stick (finely chopped (feel free to add more if you like))
2 Tablespoons minced garlic
8 cups chicken broth
4 large baking potatoes (peeled and chopped)
2 Tablespoons flour
1 cup water
1 cup milk
4 cups chopped broccoli
4 cups shredded cheddar cheese (heaping)

Steps:

Melt the butter in a large pot over medium heat. Add onion and sauté until translucent. You can use olive oil if you prefer.
Add carrots, and celery and cook over medium high heat until tender.
Add garlic and cook an additional 1-2 minutes.
Add potatoes and chicken broth, bring to a boil, and cook until potatoes are slightly tender.
Mix flour with water, add, and simmer until soup is slightly thick to the desired consistency.
Add milk and broccoli and simmer 15 minutes or until broccoli is just tender and soup is heated through.
Stir in cheese and allow to fully melt.
Salt and pepper to taste.

Nutrition Facts : Calories 551 kcal, Carbohydrate 35 g, Protein 32 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 93 mg, Sodium 686 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

BASIC CREAM OF VEGETABLE SOUP

Basic Cream of Vegetable Soup image

Provided by Food Network Kitchen

Categories appetizer

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
1 cup chopped onion
1 potato, peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
Salt and pepper
1/2 cup heavy cream
Serving suggestions: French bread and a salad

Steps:

In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.