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    You are in: Home / Recipes / Thick and Creamy Vegetable Soup Recipe
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    Thick and Creamy Vegetable Soup

    Thick and Creamy Vegetable Soup. Photo by Boomette

    1/2 Photos of Thick and Creamy Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Psalm AKA Typo Qween's Note:

    This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know

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    Ingredients:

    Serves: 6

    Yield:

    8 ounce ...

    Units: US | Metric

    Directions:

    1. 1
      Chop onion and celery into tiny pieces.
    2. 2
      Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
    3. 3
      Chop carrots and potatoes into small pieces. Add peas and set aside.
    4. 4
      Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
    5. 5
      After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
    6. 6
      Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
    7. 7
      Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
    8. 8
      Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

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    Ratings & Reviews:

    • on April 23, 2010

      55

      Delicious! We loved this thick, creamy, and flavorful soup. I finely chopped all of the vegetables with my Zyliss chopper so they cooked very quickly. I used a 14.5 oz. can of fire roasted tomatoes, 2 cups water with 1-1/2 tsp. of chicken soup base for the broth, and 2% milk. I wanted a thicker soup, so I blended the entire batch (not just half the batch) with my immersion blender until smooth. This created a very thick and creamy soup. I think sweet potatoes would go well in this soup, so next time I might try substituting those for the regular potatoes. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for 2010 Spring PAC*

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2011

      55

      I didn't use potatoes cause I used the last one yesterday. I gave a bowl to my son and he said he liked it cause it was broccoli soup. In the last weeks he asked me for broccoli soup like he had at the daycare. So for him, it was that. I said there was no broccoli in it. He was disappointed but kept on eating the soup. That was a real success with him. Broccoli or not, it's a creamy soup he likes. And me too. Thanks Psalm for posting this wonderful recipe :) Made for PAC Fall 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2011

      55

      I did make a couple of changes when making this recipe ~ To make it entirely vegetarian, I used a homemade vegetable stock instead of the chicken broth, & when it came time to blend half of the soup, I added a diced & cooked sweet potato & we had a deliciously thick & flavorful soup! Many thanks for posting the recipe! [Made & reviewed in Zaar Cookbook Tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Thick and Creamy Vegetable Soup

    Serving Size: 1 (374 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 201.6
     
    Calories from Fat 74
    37%
    Total Fat 8.3 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 24.4 mg
    8%
    Sodium 820.8 mg
    34%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.0 g
    20%
    Protein 7.9 g
    15%

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