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Cream of Vegetable Soup

User Rating 5 Star Rating (2 Reviews)

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This cream of vegetable soup recipe comes from Sandy H.

Ingredients:

  • 1 1/2 to 2 cups vegetable, your favorite, depending on the vegetable and how thick you like the soup
  • 1/4 cup chopped onion
  • 1/3 cup sliced celery
  • 1 clove of crushed garlic, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 bay leaf
  • 2 cans (10 3/4 ounces each) condensed chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups of half-and-half

Preparation:

In a 3-quart saucepan, combine the vegetable, onion, celery, salt, pepper, garlic, and bay leaf. Add water to the chicken broth to make three cups and add it to the saucepan. Bring the mixture to a boil and reduce the heat. Cover and simmer until vegetables are tender. Drain and save broth. Remove bay leaf and puree the vegetables in a blender with half of the broth. In another pan, melt the butter and remove from heat. Add flour to the butter and put back over the heat, stirring until the mixture boils. Add the pureed vegetables and the half-and-half to the butter-flour mixture. Continue stirring until the soup is hot and well blended.
Shared by SandyH

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User Reviews

Reviews for this section have been closed.

 5 out of 5
A fantastically versatile soup!, Member Smallu

I made some changes. First, I started by sautéing the veggies for about 5-10 minutes until the onions became soft. Then I added 3 cups of water and 3 teaspoons of vegan ""chicken"" bouillon. After pureeing the soup, I didn't need to add any thickener. I did add 1/4 cup of vegan Daiya cheddar shreds. I loved this because it helped me to use up broccoli stalks. The soup turned out delicious, but only made about two servings.

5 out of 5 people found this helpful.

See all 2 reviews

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