Quick Creamy Vegetable Soup Recipes

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QUICK AND EASY VEGETABLE SOUP

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

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

Yield 6

Number Of Ingredients 11



Quick and Easy Vegetable Soup image

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

BASIC CREAM OF VEGETABLE SOUP

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 8



Basic Cream of Vegetable Soup image

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.

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

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



Easy, Creamy Vegetable Soup image

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

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

QUICK CREAMY VEGETABLE SOUP

This really is a good, quick soup which is tasty and pleasing. The recipe calls for using cream of chicken soup but any creamy soup may be used. I like cream of onion or cream of shrimp.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 18m

Yield 2-3 serving(s)

Number Of Ingredients 5



Quick Creamy Vegetable Soup image

Steps:

  • Combine water and salt in a saucepan. You may want to substitute chicken broth for the water.
  • Add the vegetables and celery and cook 10 minutes.
  • Blend in the cream of chicken soup or whatever creamy soup you choose.
  • Reduce heat to simmer and heat 2 to 3 minutes longer.

Nutrition Facts : Calories 208.7, Fat 9.2, SaturatedFat 2.6, Cholesterol 11.9, Sodium 1695, Carbohydrate 26.3, Fiber 4.8, Sugar 1, Protein 7.4

1 1/2 cups water
1/2 teaspoon salt
1 cup frozen mixed vegetables
1/4 cup celery, chopped
1 (10 1/2 ounce) can condensed cream of chicken soup

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