Quickcreamyvegetablesoup Recipes

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EASY, CREAMY VEGETABLE SOUP

Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.

Provided by CaliforniaJan

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9



Easy, Creamy Vegetable Soup image

Steps:

  • Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.

Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1

1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced with leaves
1/2 cup water
2 cups vegetables, cooked and chopped
1 teaspoon salt
1/2 teaspoon pepper (to taste)
1 (12 ounce) can chicken broth
1/2 cup half-and-half

THICK AND CREAMY VEGETABLE SOUP

This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know

Provided by Psalm AKA Typo Qween

Categories     Potato

Time 1h

Yield 6 8 ounce servings, 6 serving(s)

Number Of Ingredients 14



Thick and Creamy Vegetable Soup image

Steps:

  • Chop onion and celery into tiny pieces.
  • Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
  • Chop carrots and potatoes into small pieces. Add peas and set aside.
  • Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
  • After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
  • Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
  • Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
  • Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

2 yellow onions, small
2 stalks celery, large peeled
2 tablespoons butter
2 carrots, medium
1 large potatoes or 2 small potatoes
1/2 cup frozen peas
1 cup canned tomatoes or 3 small fresh tomatoes
1 teaspoon salt
1 pinch pepper
1 teaspoon basil leaves
1 tablespoon dried parsley
2 cups chicken broth (or 2 chicken cubes plus 2 cups boiling water)
2 1/2 cups milk
1 green onion, sliced

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 14



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  • Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  • Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  • Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  • Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

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