Creamy Vegetable Soup
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| Serves | 8 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Meal type | Soup |
Ingredients
- 2 Tablespoons butter
- 1 Cup diced celery
- ½ Cup diced onions
- 2-3 tomatoes, finely diced (I use Roma tomatoes)
- 1 Medium potato, diced
- 3 cloves garlic
- 1- 12 ounce package frozen yellow squash
- 1- 12 ounce package frozen sliced carrots
- 1- 12 ounce package frozen cauliflower
- salt and pepper to taste
Optional
- serve with a dollop of fresh or sour cream
Note
This creamy vegetable soup was inspired by a delicious soup I had in Belgium not long ago. Using only salt and pepper to season allows us to appreciate the flavors of the vegetables. Of course you can always modify the soup based on the vegetables you have on hand. I imagine the addition of a little chipotle pepper would be yummy too!
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Melt butter in large pot over medium-high heat. Add celery and onions. Saute until onions are starting to brown. Add 2-3 cups water and all the vegetables. Season with salt and pepper. Bring to a boil, reduce heat and allow to simmer about 20 minutes -- until vegetables are very soft. | |
| Step 2 | |
| Working in batches, blend vegetables until smooth using either an immersion blender or a standard blender. You may need to add a bit more water to facilitate the blending and to bring the soup to your desired consistency (I added about 2-3 more cups of water during blending). Taste soup and add more salt and pepper, if desired. Top with a dollop of fresh cream or sour cream before serving. | |
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