cream of vegetable soup | creamy broccoli noodles soup | soup but a complete filling meal #recipe
Recipes in this Video
Cream of Vegetable Soup has roots in French cuisine, where it showcases the beauty of seasonal vegetables transformed into a silky, comforting dish. Traditionally served as a starter, this soup is a versatile canvas for any vegetables on hand, making it a favorite in many households. Today, variations abound, with some opting for dairy-free or vegan versions, reflecting modern dietary preferences.
Ingredients
- ●butter
- ●onion
- ●carrot
- ●celery
- ●potato
- ●garlic
- ●vegetable broth
- ●heavy cream
- ●salt
- ●black pepper
- ●thyme
- ●bay leaf
- ●parsley
- ●lemon juice
Instructions
- 1Melt butter in a large pot over medium heat until foamy
- 2Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes
- 3Stir in minced garlic and cook until fragrant, about 1 minute
- 4Add diced potato, vegetable broth, thyme, and bay leaf; bring to a boil
- 5Reduce heat and simmer until potatoes are tender, about 15-20 minutes
- 6Remove bay leaf and blend the soup until smooth using an immersion blender or regular blender
- 7Stir in heavy cream and heat gently until warmed through
- 8Season with salt, black pepper, and lemon juice to taste
- 9Garnish with chopped parsley before serving
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups broccoli florets
- ●1 cup egg noodles
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried thyme
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1In a large pot, heat a tablespoon of olive oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Pour in the vegetable broth and bring to a boil.
- 4Add the broccoli florets and cook for about 5 minutes until tender.
- 5Stir in the egg noodles and cook according to package instructions until al dente.
- 6Reduce the heat to low and stir in the heavy cream, salt, pepper, and thyme.
- 7Simmer for an additional 5 minutes, stirring occasionally.
- 8If desired, stir in the grated Parmesan cheese until melted and combined.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with additional Parmesan if desired.
Equipment
Creamy Vegetable Soup has its roots in Indian cuisine, where a variety of vegetables are often combined to create hearty, comforting dishes. This soup reflects the Indian tradition of using seasonal produce and spices to enhance flavors. It is commonly enjoyed as a light meal or starter, and modern variations may include different spices or proteins, making it a versatile dish loved by many.
Ingredients
- ●mixed vegetables
- ●onion
- ●garlic
- ●ginger
- ●vegetable broth
- ●heavy cream
- ●butter
- ●salt
- ●black pepper
- ●thyme
- ●bay leaf
- ●nutmeg
- ●parsley
- ●lemon juice
Instructions
- 1Melt butter in a large pot over medium heat until foamy.
- 2Add chopped onions, garlic, and ginger; sauté until softened, about 5 minutes.
- 3Stir in mixed vegetables and cook for 3-4 minutes until slightly tender.
- 4Pour in vegetable broth and add thyme, bay leaf, and nutmeg; bring to a boil.
- 5Reduce heat and simmer for 15-20 minutes until vegetables are fully cooked.
- 6Remove bay leaf and blend the soup until smooth using an immersion blender or regular blender.
- 7Return the soup to the pot and stir in heavy cream; heat gently until warmed through.
- 8Season with salt, black pepper, and lemon juice to taste.
- 9Serve hot, garnished with chopped parsley.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
vegetable broth
Healthier: water + herbs
Cheaper: water
Water is cost-effective and can be flavored with herbs.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups broccoli florets
- ●1 cup sliced mushrooms
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/4 teaspoon nutmeg
- ●1 tablespoon fresh lemon juice
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add sliced mushrooms and cook until they are soft, about 5 minutes.
- 4Stir in the broccoli florets and cook for another 3 minutes.
- 5Pour in the vegetable broth and bring to a boil.
- 6Reduce heat and let it simmer for 15 minutes, or until the broccoli is tender.
- 7Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
- 8Stir in the heavy cream, salt, black pepper, nutmeg, and lemon juice.
- 9Heat the soup gently until warmed through, do not boil.
- 10Serve hot, garnished with additional mushrooms or broccoli if desired.
Equipment
Cream of Broccoli Soup has its roots in European cuisine, particularly popular in the United States and the UK. This comforting dish showcases the vibrant flavor of broccoli, often enjoyed as a starter or light meal. In modern times, variations abound, with some incorporating cheese or other vegetables, making it a versatile favorite in many households.
Ingredients
- ●broccoli
- ●onion
- ●garlic
- ●vegetable broth
- ●heavy cream
- ●butter
- ●salt
- ●black pepper
- ●nutmeg
- ●lemon juice
- ●potato
- ●olive oil
- ●parsley
Instructions
- 1Melt butter in a large pot over medium heat.
- 2Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.
- 3Stir in chopped broccoli and diced potato; cook for another 5 minutes.
- 4Pour in vegetable broth and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes.
- 5Use an immersion blender to puree the soup until smooth.
- 6Stir in heavy cream, salt, black pepper, and nutmeg; heat through for 5 minutes.
- 7Add lemon juice to taste and adjust seasoning if necessary.
- 8Serve hot, garnished with chopped parsley.
Ingredients
- ●2 cups mixed vegetables (carrots, peas, corn, green beans)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp dried thyme
- ●1/2 tsp dried basil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and minced garlic, sauté until onion is translucent.
- 3Add mixed vegetables and sauté for another 5 minutes.
- 4Pour in the vegetable broth and bring to a boil.
- 5Reduce heat and let it simmer for 15 minutes until vegetables are tender.
- 6Use an immersion blender to puree the soup until smooth (or blend in batches).
- 7Stir in the heavy cream, salt, pepper, thyme, and basil.
- 8Heat the soup gently until warmed through, do not boil.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
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