Creamy Vegetable Soup
Created by KittenCal on February 27, 2012
- Servings: 10
- Prep Time: 20m
- Cook Time: 22-25m
- Recipe #4762
Ingredients
- 2 medium onions, chopped (or 1 jumbo)
- 1/4 cup butter or olive oil
- 1/2 teaspoon crushed chili flakes, or to taste (or hot sauce added in the end of cooking)
- 3 medium sweet potatoes, peeled and chopped
- 3 medium zucchini, chopped
- 1 medium broccoli, chopped
- 6 garlic cloves, minced
- 2 (32 ounce) cartons chicken broth
- 2 medium potatoes, peeled and diced
- 1 to 2 teaspoons ground cumin
- 2 teaspoons seasoned salt
- Fresh ground black pepper, to taste
- 2 cups half-and-half cream
- Fresh grated Parmesan cheese, to taste
How to Make
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Step 1: In a stockpot saute onion in butter until transparent but not browned. the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender.
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Step 2: Add the chili flakes, sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender adding in the garlic the last 2 minutes.
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Step 3: Stir in broth; simmer for a few minutes. Add potatoes, cumin and seasoned salt; cook another 10-15 minutes or until vegetables are tender. Season with pepper to taste. Stir in cream and heat through.
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Step 4: Ladle into bowl. Sprinkle with Parmesan cheese.