Quick and Easy Creamy Vegetable Soup
Yummy soup and great for anyone that may also be vegan.
-Annette
https://www.inspiredtaste.net/9603/creamy-vegetable-soup-recipe/#comments
PREP 5mins
COOK 30mins
TOTAL 35mins
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
Makes 4 to 5 Servings
YOU WILL NEED
1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock, see how to make chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk
DIRECTIONS
PREPARE SOUP
Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
TO FINISH
Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.
ADAM AND JOANNE'S TIPS
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did include 1/4 cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add to your tastes.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Calories 234 / Protein 6 g / Carbohydrate 41 g / Dietary Fiber 7 g / Total Sugars 8 g / Total Fat 6 g / Saturated Fat 2 g / Cholesterol 6 mg
AUTHOR: Adam and Joanne Gallagher
COOK 30mins
TOTAL 35mins
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
Makes 4 to 5 Servings
YOU WILL NEED
1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock, see how to make chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk
DIRECTIONS
PREPARE SOUP
Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
TO FINISH
Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.
ADAM AND JOANNE'S TIPS
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did include 1/4 cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add to your tastes.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Calories 234 / Protein 6 g / Carbohydrate 41 g / Dietary Fiber 7 g / Total Sugars 8 g / Total Fat 6 g / Saturated Fat 2 g / Cholesterol 6 mg
AUTHOR: Adam and Joanne Gallagher
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