Creamy Winter Vegetable Soup Recipes
CREAMY ROASTED WINTER VEGETABLE SOUP OR CHOWDER
A great Sunday supper for a cold wintery day. We love this served with a crusty bread and some cheese on the side. Look past the long list of ingredients and enjoy a real treat!
Provided by Pam Stewart @gigi2six
Categories Chowders
Number Of Ingredients 20
Steps:
- 1. Put all vegetables in a large roasting pan and toss with olive oil, herbs and spices.
- Pour in 1 cup veg. broth and 1/2 cup wine
- Roast at 400 degrees stirring occasionally until vegetables are fork tender and slightly brown. (40 minutes to 1 hour)
- In a large dutch oven or soup pot heat 2 tbls butter. Add roasted vegetables making sure to get all of the good juices and scrapings from the bottom of the roasting pan. Next add the remainder of 1 qt of vegetable broth bring to a simmer, then puree with an immersion blender or in small batches in a blender. If it seems too thick thin down with more broth.
- Add one cup milk and one cup of defrosted corn and heat through. Season with salt and pepper to taste. At this point if you like hot sauce ( we use tabasco) add to taste. Sometimes I add a little curry powder at this point instead of tabasco. Either hot sauce or curry could be added to the bowls of those eating the soup.
EASY, CREAMY VEGETABLE SOUP
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
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
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