Spicy And Creamy Vegetable Soup Recipes

SPICY AND CREAMY VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
• Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

SPICY VEGETABLE SOUP

Steps:

• Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
• In a large stock pot saute onion in vegetable oil.
• Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
• Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
• corn, green beans, bay leaves and stock.
• Add water if needed.
• Bring to a boil and then simmer for two to three hours.
• The last hour simmer with a lid on stock pot.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

SPICY VEGETABLE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

CREAMY VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

CREAMY CHICKEN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.