GET FREE RECIPES AND UPDATES

Cream of Vegetable Soup

I’m such a soup fan that I could eat it for lunch and dinner as a meal, especially when it’s creamy. With some rustic bread on the side, many soups can be quite filling and are a great way to feed a big family, usually by adding more water/cream/broth to easily increase the amount. We’ve just experienced a deep freeze- freezing, snowy rain that makes it hard to get out of a parking lot with anything less than snow tires. Once inside, who wants to leave? All I want to do is cozy up to a nice, creamy and steaming hot cup {or bowl} of soup. That’s why I made this easy cream of vegetable soup that I can make over and over again all winter. The only thing that takes up time is to cut the veggies, but if you’re snowed in, it might be quite therapeutic to do…

DSC_6326

I get frozen organic vegetables when available and on sale (Costco has a great variety and large amount that shouldn’t be an issue in the freezer as long as you have the space); otherwise I shop for quality organic and non-GMO veg at places like Trader Joe’s or a local market that offers them. Everything gets rinsed off- even the frozen veg- with water and vinegar to kill off any bacteria that may be on them from handling. 

Wash Ingredients

Everything gets diced nice and small. Whatever veg you have on hand is what I would use. Some people prefer mushrooms and peas, for example, which are nice. I just didn’t have them on hand but made use of what I did have without going out for anything additional, new or exotic. 

DSC_6331

The toughest veg were cooked in oil first since they would take longer to soften.  Once softened, I also add the dried herbs like oregano, parsley and thyme. You can add whatever dried or fresh herbs you like. 

DSC_6333

Then, I made a quick roux {paste to thicken the soup} right in the pan by adding butter…

DSC_6335

…and then the flour. 

DSC_6336

Mix it in well to absorb all the flour.

DSC_6338

Next, I add the milk and heavy cream as well as the halal, gluten-free and low-sodium chicken broth by Saffron Road. It’s great because it really gives the soup a rich flavor, but if you want a completely vegetarian version of this soup, use their Classic Culinary Vegetable Broth, which is also low-sodium. 

DSC_6341

Once that cooks for about 15 minutes on low, add the chopped green beans or peas, if you’re using them, since they’re soft and can get mushy easily. 

DSC_6342

Also add the remaining heavy cream.

DSC_6343

Let it cook for another 5 minutes on low, uncovered, then serve immediately. If you like, add a bit of grated Parmesan cheese on top. 

DSC_6364

It’s lovely and really warms the heart, body and soul…

What’s in YOUR cream of vegetable soup?

Cream of Vegetable Soup
Yields 6
Come home to comfort with your choice of veggies and herbs to make your own version of this Cream of Vegetable Soup that's a house favorite.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 cup green pepper, diced
  3. 1 cup carrots, diced
  4. 1/4 cup yellow onion, diced
  5. 4 cloves garlic, minced
  6. 1 teaspoon sea salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 teaspoon dried thyme
  9. 1 teaspoon dried oregano
  10. 1 teaspoon dried parsley
  11. 2 tablespoons butter
  12. 6 tablespoons all-purpose flour
  13. 3 cups Saffron Road Traditional Chicken Broth
  14. 3/4 cup heavy cream
  15. 1/2 cup whole milk
  16. 2 cups green beans, cut in small pieces
  17. Freshly grated Parmesan (optional)
Instructions
  1. In a deep bottom sauce pan, heat the olive oil. Add the green peppers, carrots or any other similar tough vegetables and cook until softened, about 2-3 minutes on medium heat.
  2. Add the onion and garlic and cook until they are softened, too. Add the salt, pepper and spices.
  3. Next, add the butter and flour and work quickly to dissolve the flour into the butter and the vegetables.
  4. Pour in the broth, 2 tablespoons of the heavy cream, all of the milk and reduce heat to low. Cook, semi-covered, for 15 minutes, stirring occasionally.
  5. Add the remaining heavy cream and the chopped green beans (or peas, if using). Cook, uncovered, for an additional 5 minutes.
  6. Remove from heat and ladle soup into serving bowls immediately. Top with Parmesan cheese, if desired.
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

Leave a Comment

Pin It on Pinterest