Creamy Vegetable Soup
Created by Kchurchill5 on May 30, 2014
- Servings: 7
- Prep Time: 10m
- Cook Time: 20-30m
- Recipe #12662
Ingredients
- Vegetables (approximately 3 - 3 1/2 cups total, any combination):
- 1 cup frozen mixed vegetables (peas, carrots, corn, lima or green beans), again, use any mix of these vegetables
- 1/4 cup celery, diced (include the leaves)
- 1/2 cup onions, diced
- 1 leek, diced
- 1 large garlic clove, minced or grated
- 1/2 cup broccoli, diced (trimmed and diced)
- 3/4 cup potatoes, diced (peeled)
- 1 to 1 1/2 cups fresh baby spinach, stems removed
- 1 tablespoon oil (olive oil)
- OPTIONS
- Mushrooms, cauliflower, squash, sweet potatoes, peppers
- BROTH
- 3 cans (15 ounces each) vegetable broth
- 1/4 cup white wine (or sherry wine)
- 1 cup half and half (or milk)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 4 to 5 sprigs of thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh tarragon, minced
- 1 teaspoon all purpose seasoning
- 2 bay leafs
- Kosher salt to taste
- Pepper to taste
- Garnish
- Toasted baguettes
- Grated parmesan
- Chopped scallions (white and green parts)
How to Make
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Step 1: Base ... Bring a large soup pot up to medium heat; and, add the oil. Then, add the onions, celery, leeks, potatoes, and a pinch of both salt and pepper; saute slowly 'sweating them," so they do not burn. Once they are slightly tender (about 5 minutes); add the garlic, and cook a couple of minutes. Then, add the butter, flour, and mix to combine, stirring often. This will create a roux; or a thickening agent for your soup. This takes another 3-4 minutes, if that.
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Step 2: Broth ... Slowly whisk in the wine and broth, until the mixture is mostly smooth - but, don't worry if there are a few clumps - they will dissolve. Add the bay leaf, all purpose seasoning, thyme sprigs, season lightly again with salt and pepper; then, bring to a light boil. Immediately reduce the heat to a simmer; and, add the broccoli and frozen vegetables. Now, just simmer the soup until the broccoli is tender - about 15 minutes.
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Step 3: Finish ... Remove the bay leaf and thyme sprigs; then, add the cream and bring up to a light boil. DO NOT let it come to a boil. Add the spinach, parsley, tarragon; and, season again with salt and pepper - if necessary. Cook 5 minutes to let all the flavors come together; and, let the spinach wilt.
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Step 4: Serve and ENJOY! ... Ladle your soup; and garnish with parmesan, scallions; and, toasted baguettes to soak up all that wonderful broth. It's a nice vegetarian dish. It takes a bit of work; but worth it. You could easily cut this recipe in half. A salad would be a great side dish.
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Step 5: And don't forget, use what you have on hand - peppers, cauliflower, mushrooms, sweet potatoes. There is no right and wrong. I just follow the basic recipe; and, it always comes out good. It is a rich, hearty soup.
Nutritional Facts
- Serving Size: 1 (264.8 g)
- Calories 218.8
- Total Fat - 12.1 g
- Saturated Fat - 5.9 g
- Cholesterol - 25.7 mg
- Sodium - 574.4 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 3.3 g
- Sugars - 2.5 g
- Protein - 12.6 g
- Calcium - 101.3 mg
- Iron - 2.1 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg