Vegetable Cream Soup
Vegetable Cream Soup

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegetable cream soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetable Cream Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Vegetable Cream Soup is something which I have loved my entire life.

In a Dutch oven, saute onion in butter until tender. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Place mixture in blender or food processor.

To get started with this particular recipe, we have to first prepare a few components. You can have vegetable cream soup using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegetable Cream Soup:
  1. Take 1 medium onion, chopped
  2. Make ready 1 large carrot
  3. Make ready 3 medium potatoes
  4. Prepare 1 large courgette
  5. Get 1 can mixed vegetables
  6. Take 3 clove garlic

Its perfect if you are looking for a vegetarian meal or just something light and easy. Lets talk about this creamy vegetarian soup today because it is just as delicious as any meaty chicken soup you've had in your life. How to make creamy vegetable soup. Prepare the vegetables by sautéing the carrots, celery, and onion in butter and oil.; Stir in the chopped potatoes, Italian seasoning, and chicken stock.

Steps to make Vegetable Cream Soup:
  1. Chop the onions and the carrots into small pieces. Add to hot large skillet (or a small pot) with a layer of cooking oil and cook until soft.
  2. Chop the garlic and add it to the skillet when the onions are browned and continue cooking for 1-2 minutes.
  3. Add some water to the pot and the can of veggies if you have it (or any veggies you want to). If you don't have any veggies you can supliment the quantity of potatoes and courgettes and optionally add a vegetable cube or stock instead of water.
  4. Finally add the roughly chopped potatoes (peeled) and courgettes (with skin). And add water/stock to the skillet until you have a stew like percentage of water to solids.
  5. Season with salt and pepper and boil slowly for about 30 minutes (until potatoes crush easily with a wooden spoon).
  6. Using a blender of any kind blend the soup. No cream needed but can optionally be added. The potatoe should make the soup creamy.

While the veggies are cooking, prepare the cream mixture by melting the remaining butter, stirring in the flour, milk, and cream. Remove from heat and let cool a few minutes. Then transfer to blender and purée, working in batches if necessary. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

So that’s going to wrap this up for this exceptional food vegetable cream soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!