Thick And Creamy Vegetable Soup Recipes

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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

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.

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

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

THICK AND CREAMY VEGETABLE SOUP



Thick and Creamy Vegetable Soup image

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

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

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.

CREAMY CHICKEN VEGETABLE SOUP



Creamy Chicken Vegetable Soup image

It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

Steps:

  • In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

EASY, CREAMY VEGETABLE SOUP



Easy, Creamy Vegetable Soup image

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

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

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

CREAMY CHICKEN SOUP



Creamy Chicken Soup image

Provided by Mel

Time 1h

Number Of Ingredients 18

1 teaspoon olive oil
1 1/2 cups peeled diced carrots (about 3-4 medium carrots)
3/4 cup diced celery (about 3 stalks)
1/2 cup diced onion (about 1 small onion)
4 cups chicken broth (I use low sodium)
2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules (optional (see note))
3 bay leaves
1 tablespoon dried parsley
1 1/2 teaspoons herbs de provence (see note)
1 teaspoon turmeric
1/2 teaspoon garlic powder or 2-3 cloves garlic (finely minced)
1/2 teaspoon coarsely ground black pepper
3 1/2 cups milk or half-and-half or a combo (see note)
3-4 cups cooked chopped chicken
Shredded parmesan, asiago or gruyere cheese, for topping (optional)
6 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons butter

Steps:

  • For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
  • Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
  • For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
  • Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
  • Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
  • Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g

CREAMY VEGETABLE SOUP



Creamy Vegetable Soup image

A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients.

Provided by Chelsea Lords

Categories     Main Course     Soup     Vegetarian

Time 53m

Number Of Ingredients 15

5 tablespoons unsalted butter, (separated)
1 tablespoon olive oil
3 cups mirepoix: (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
2 cloves garlic, (minced)
4 cups baby red or baby gold potatoes, (chopped into small bite-sized pieces)
1 and 1/2 teaspoons Italian seasoning
3 cups chicken stock ((or chicken broth--or vegetable stock for vegetarian))
2 cups frozen broccoli florets, (thawed and finely chopped)
1 cup frozen corn
1/4 cup + 2 tablespoons all-purpose white flour
3 cups milk ((I use 1%; use 1%, 2% or whole))
1/2 cup heavy cream
3/4 teaspoon EACH: salt and pepper
2 cups Freshly grated sharp Cheddar cheese
Optional: fresh parsley or thyme, crusty loaf of bread

Steps:

  • In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.
  • Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.
  • Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).
  • Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!

Nutrition Facts : Calories 604 kcal, Carbohydrate 47 g, Protein 21 g, Fat 38 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 108 mg, Sodium 786 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

THICK VEGETABLE SOUP.



Thick vegetable soup. image

Warm creamy and flavoursome vegetable soup

Provided by dumpling82

Time 1h15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Finely slice both onions and fry in a little oil until soft.
  • boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
  • chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
  • leave to boil gently until everything is soft.
  • when soft blend the soup until it looks like a puree.
  • put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
  • serve hot and spiral a little cream over the top for decoration
  • if you want it thinner add more vegetable stock little at a time

BASIC CREAM OF VEGETABLE SOUP



Basic Cream of Vegetable Soup image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 8

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.

CREAMY VEGETABLE SOUP



Creamy Vegetable Soup image

This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together.

Provided by CORWYNN DARKHOLME

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

Yield 12

Number Of Ingredients 11

1 onion, chopped
¼ cup butter, melted
3 sweet potatoes, peeled and diced
3 zucchini, chopped
1 ½ cups fresh broccoli, chopped
3 (14 ounce) cans chicken broth
2 potatoes, peeled and shredded
½ teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
2 cups milk

Steps:

  • In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
  • Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 18.5 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 930 mg, Sugar 5.5 g

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