Creamy Vegetable Cumin Soup Recipes

CREAMY CORN WITH CUMIN SOUP

Creamy Corn With Cumin Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 ½ pounds frozen corn, thawed and drained
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
¼ cup fresh cilantro leaves
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: corn chips and chopped tomato

Steps:

Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 22.5 g, Cholesterol 20.6 mg, Fat 10.8 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 34.1 mg, Sugar 3.9 g

WINNING CREAM OF VEGETABLE SOUP

Winning Cream of Vegetable Soup image

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

Ingredients

1 medium onion, chopped
3/4 cup butter
1/2 cup all-purpose flour
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

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.

CREAMY VEGETABLE CUMIN SOUP

Creamy Vegetable Cumin Soup image

This soup is based on a traditional Middle Eastern soup. It's unbelievably healthy and easy to make with only a few ingredients. The finished soup has a wonderful creamy texture, considering there is no cream or cheese in it.

Provided by FDADELKARIM

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 lb baby carrots, rinsed
2 medium potatoes, peeled & cut into chunks
1 medium onion, chopped
2 garlic cloves, chopped
6 cups chicken broth (6 cups water & 2 chicken bouillon cubes can be substituted)
1 tablespoon ground cumin
salt and black pepper, to taste

Steps:

Heat the olive oil in large pot then saute the garlic, carrots, potatoes, and onion for 5 minutes, to heighten flavors. Add broth (or water plus bouillon), cover & cook over medium heat until vegetables are tender, around 20 minutes.
Pour the soup into a blender & puree until smooth. You may need to do half at a time.
Add cumin, salt, & pepper then adjust seasonings to taste. If soup is too thick, additional water may be added.

Nutrition Facts : Calories 172.5, Fat 6.3, SaturatedFat 1.1, Sodium 812.5, Carbohydrate 22.1, Fiber 4.2, Sugar 5.7, Protein 7.3

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