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

    Average Rating:

    4 Total Reviews

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    • on April 23, 2010

      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 is definitely a keeper!! *Made for 2010 Spring PAC*

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    • on October 10, 2011

      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

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    • on July 03, 2011

      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]

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    • on October 05, 2009

      I prepared this soup using red onions (what I had on hand) and fresh tomatoes from my garden, and frozen mixed vegetables in place of the frozen peas. I also skipped the green onion garnish. The flavour is very good but the soup didn't thicken as much as I expected. I'll definitely be making this again. Made for Fall '09 PAC

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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
    Total Fat 8.3 g
    Saturated Fat 4.9 g
    Cholesterol 24.4 mg
    Sodium 820.8 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 3.8 g
    Sugars 5.0 g
    Protein 7.9 g


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