WINNING CREAM OF VEGETABLE SOUP
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
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
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, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CHICKEN SOUP WITH ROOT VEGETABLES
Easy chicken soup recipe with root vegetables.
Provided by Lora Zarubin
Categories Soup/Stew Chicken Low Fat Kid-Friendly Low Cal High Fiber Dinner Lunch Root Vegetable Carrot Sweet Potato/Yam Fall Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
- Strain broth; return to pot and boil until reduced to 7 cups.
- Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY ROOT VEGGIE SOUP
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.
Nutrition Facts : Calories 295 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 851mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 6g fiber), Protein 8g protein.
WORLD'S BEST CREAM OF GARLIC SOUP
From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.
Provided by Raquel Grinnell
Categories Onions
Time 1h30m
Yield 1 pot of soup, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
- Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
- Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.
CREAM OF GARLIC SOUP
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.
BASIC CREAM OF VEGETABLE SOUP
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.
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER
Categories Soup/Stew Vegetable Wheat/Gluten-Free Leek Root Vegetable Parsnip Turnip Winter Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper.
- Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and sauté until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.)
- Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve.
CREAM OF GARLIC SOUP
This rich garlic soup is sure to be a winner!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h25m
Yield 5
Number Of Ingredients 8
Steps:
- Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
- Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
- Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
- Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 18.2 g, Cholesterol 75 mg, Fat 28.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 456.8 mg, Sugar 6.9 g
CREAM OF SORREL SOUP WITH ROOT VEGETABLES
Provided by Christopher Idone
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield Four to five servings
Number Of Ingredients 9
Steps:
- In a large kettle, heat the stock to simmering over medium heat. Add the celery root and Jerusalem artichokes and cook until soft, about 15 minutes.
- Meanwhile, melt two tablespoons of butter in a small skillet. Toss the sorrel in the butter just to coat. Remove from the heat and reserve.
- Using a serrated knife, remove the crusts from the bread and cut into one-quarter-inch cubes. Melt the remaining butter in a small skillet over high heat and toss the cubes in the butter and toast until golden, about three minutes. Reserve.
- With a slotted spoon, remove the vegetables from the stock and place them in the bowl of a food processor and puree until smooth. Return the puree to the stock and season with salt and pepper.
- Bring the soup to a boil and stir in the cream. When the soup is steaming, add the sorrel and ladle into hot soup plates and sprinkle with the croutons and chervil.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 30 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 910 milligrams, Sugar 11 grams, TransFat 0 grams
CREAM OF GARLIC SOUP WITH ROOT VEGETABLES
Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
- In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
- For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
- Makes 8 servings.
Nutrition Facts : Calories 234.3, Fat 19.1, SaturatedFat 5.3, Cholesterol 20.4, Sodium 27.3, Carbohydrate 14.9, Fiber 1.9, Sugar 2, Protein 2.2
More about "cream of garlic soup with root vegetables recipes"
CREAM OF GARLIC SOUP - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CREAM OF GARLIC AND ROOT VEGETABLE SOUP RECIPE
From recipes.sparkpeople.com
3.5/5 (2)Calories 178 per servingServings 8
CREAMY ROOT VEGETABLE SOUP - EASY STOVETOP RECIPE
From runningtothekitchen.com
CREAM OF GARLIC SOUP - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES) | GIRL HEART …
From girlheartfood.com
CREAMY VEGETABLE SOUP RECIPE: CREATE YOUR OWN - FINECOOKING
From finecooking.com
ROOT VEGETABLE SOUP RECIPE • VEGGIE SOCIETY
From veggiesociety.com
CREAM OF GREEN VEGETABLE SOUP - RICARDO CUISINE
From ricardocuisine.com
CREAM OF GARLIC SOUP WITH ROOT VEGETABLES - GLUTEN FREE RECIPES
From fooddiez.com
CREAM OF ROOT VEGETABLES SOUP - EDIBLE ORLANDO
From edibleorlando.com
WHITE ROOT VEGETABLE CREAM SOUP - KALE & MINT
From kaleandmint.com
CREAMY ROOT VEGETABLE SOUP - FEEDING THE FAMISHED
From feedingthefamished.com
CREAMY ROASTED VEGETABLE SOUP FROM LEFTOVERS - GARLIC & ZEST
From garlicandzest.com
ROOT VEGETABLE SOUP RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
CREAM OF ROOT VEGETABLE SOUP - THE APRIL BLAKE
From theaprilblake.com
ROOT VEGETABLE SOUP RECIPE - THE RUSTIC FOODIE®
From therusticfoodie.com
HOW TO TURN ANY LEFTOVER VEGETABLE INTO A CREAMY SOUP
From myrecipes.com
CREAM OF ROOT SOUP - RECIPES - COOKS.COM
From cooks.com
CREAM OF GARLIC SOUP WITH ROOT VEGETABLES - HERALDTRIBUNE.COM
From heraldtribune.com
CREAM OF GARLIC SOUP {VEGAN} | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
EASY DAIRY-FREE CREAMY ROOT VEGETABLE SOUP | WHOLE NEW MOM
From wholenewmom.com
CREAM OF GARLIC SOUP - STARTERS AND SOUPS - BOLD AND TASTY
From boldandtasty.com
CREAMY ROASTED ROOT VEGETABLE SOUP | KITCHEN FRAU
From kitchenfrau.com
CREAM OF GARLIC SOUP WITH ROOT VEGETABLES RECIPE - FOOD.COM
From pinterest.com
ALL RECIPES VS CREAM OF GARLIC SOUP WITH ROOT VEGETABLES
From webetutorial.com
ROASTED ROOT VEGETABLE SOUP – THE GRANTHAM GARDENER
From granthamgarden.org
BEST CREAMY ROOT VEGETABLE SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CREAM OF GREEN VEGETABLE SOUP - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
CREAM OF WINTER ROOT VEGETABLE SOUP - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
CREAM OF GARLIC SOUP WITH ROOT VEGETABLES - GLUTEN FREE RECIPES
From fooddiez.com
CREAM OF GARLIC SOUP WITH ROOT VEGETABLES - CHAMPSDIET.COM
From champsdiet.com
CREAM OF VEGETABLES SOUP - GOURMANDELLE
From gourmandelle.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #eggs-dairy #vegetables #american #asian #dinner-party #holiday-event #vegetarian #dietary #northeastern-united-states #4-hours-or-less
You'll also love