Vegetablecream Recipes

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VEGETABLE CREAM CHEESE



Vegetable Cream Cheese image

Adapted from a recipe off Recipelink chat room, this is great on bagels, toast, crackers,or even to fill an omelet!

Provided by Sharon123

Categories     Lunch/Snacks

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
2 tablespoons finely chopped carrots
1 tablespoon finely chopped scallion, white part
1 large radish, finely chopped
2 inches piece of celery, finely chopped
1/8 teaspoon pepper
1/8 teaspoon salt (optional)
1 dash hot pepper sauce

Steps:

  • Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
  • Serve on toasted bagels, as an omelet filling, with crudites or crackers, etc.

Nutrition Facts : Calories 788, Fat 77.9, SaturatedFat 43.9, Cholesterol 249.9, Sodium 754.2, Carbohydrate 11.8, Fiber 0.8, Sugar 8.4, Protein 13.8

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.

CREAM OF VEGETABLE SOUP



Cream of Vegetable Soup image

This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!

Provided by Michael

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

Time 45m

Yield 8

Number Of Ingredients 13

1 onion, sliced
1 cup sliced carrots
1 potato - peeled and cubed
1 (10.5 ounce) can condensed chicken and rice soup
1 (15 ounce) can asparagus
2 (14.5 ounce) cans chicken broth
2 cubes chicken bouillon
1 bay leaf
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon margarine
3 cups heavy cream

Steps:

  • In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
  • Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
  • Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. Do not boil.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 14.9 g, Cholesterol 124.3 mg, Fat 35.2 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 21 g, Sodium 604.5 mg, Sugar 2.4 g

VEGETABLE CREAM



Vegetable Cream image

Make and share this Vegetable Cream recipe from Food.com.

Provided by Paulina_Guzman

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

5 ounces evaporated milk
5 ounces half cream
100 g manchego cheese
1 -2 cup chicken soup
2 carrots
3 zucchini
1 squash
1/4 onion
1 garlic
3 pepper
1/2 teaspoon ground pepper
1/2 teaspoon flour
1 1/2 teaspoons butter
1/2 teaspoon salt

Steps:

  • Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini.
  • Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend.
  • Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes.
  • Enjoy!

Nutrition Facts : Calories 222.5, Fat 10.6, SaturatedFat 5.8, Cholesterol 34.6, Sodium 609, Carbohydrate 24.5, Fiber 3.8, Sugar 7.2, Protein 10.3

VEGGIE CREAM CHEESE



Veggie Cream Cheese image

This Homemade Veggie Cream Cheese recipe is smooth, super creamy, and loaded with summer veggies like carrots, celery, and scallions. Schmeared on your favorite bagel or english muffin, this is the perfect way to start your day!

Provided by Kelley Simmons

Categories     Appetizer     Breakfast     Snack

Time 10m

Number Of Ingredients 9

8 ounces cream cheese, softened
1 tbsp scallions
1 tbsp carrots, minced
1 tbsp celery, minced
1 tbsp red bell pepper, minced
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh parsley, finely chopped
1/2 tsp dried dill

Steps:

  • Add all of the ingredients to a small bowl and mix until combined.
  • Store in the refrigerator for up to a week and enjoy!

Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 188 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VEGGIE CREAM CHEESE SPREAD



Veggie Cream Cheese Spread image

This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicio

Categories     main dish     snack

Time 15m

Yield 16 servings

Number Of Ingredients 9

3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
6 whole Green Onions, Sliced
1 whole Large Carrot, Peeled And Finely Diced
1 stalk Celery, Finely Diced
1/2 whole Red Bell Pepper, Finely Diced
1/4 c. Finely Diced Red Onion
1 tbsp. Chopped Chives (more To Taste)
1 tbsp. Chopped Dill (more To Taste)
1 clove Garlic, Peeled

Steps:

  • Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

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

VEGETABLE CREAM SAUCE



Vegetable Cream Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield about 2 cups

Number Of Ingredients 6

1 can (10.75-ounces) condensed cream of broccoli soup
3/4 cup whole milk
1 1/2 cups shredded sharp Cheddar
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
Salt and pepper

Steps:

  • Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.

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.

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