Basic Cream Of Vegetable Soup Recipes

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.

Steps:

• In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

Steps:

• In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool., Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.

Steps:

• Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
• Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.

Steps:

• 1. In a large saucepan, melt butter over medium heat then add the chopped onion and cook until tender without browning. As you can see, I elected to add some mushrooms that needed to be used up!
• 2. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender.
• 3. Stir in your steamed vegetable of choice and return to a simmer.
• 4. Puree the soup in batches in a blender and return to saucepan; or use an immersion blender - Leave 1 cup of vegetables not pureed if a chunkier soup is preferred.
• 5. Season soup with salt and pepper and finish with heavy cream. Heat through and garnish as you like!
• 6. SUGGESTION: Carrots, broccoli, spinach or peas would all be great in this recipe!