How To make Creamy Vegetable Soup

Indulge in true winter spirit by sipping this creamy and earthy mushroom soup ☺️????

Indulge into the true winter spirit by sipping this creamy and earthy mushroom soup. Trust me, it will heal you.
You can find the recipe with the long video. ❤️

Cream of Vegetable Soup with Noodles

Lots and lots of veggies in a creamy soup made without cream!

Find more soup recipes

Restaurant Style Cream Of Vegetable Soup | Creamy Soup Recipe - Food Connection

Prepare restaurant style creamy and tasty soup at home.
Video recipe link -
Written recipe link -
Ingredients -
1/4 Cup Finely chopped onion

1/4 Cup Finely chopped carrot

1/4 Cup Finely chopped french beans

1/4 Cup Finely chopped cauliflower

2 Grated garlic

1 Bay leaf

1 Tsp. butter

1 Tbsp. corn flour

1/2 Tsp. black pepper powder

1 Tsp. salt

2 Tbsp. thick cream

1 cube of vegetable stock
Suggested videos-
Restaurant style healthy & tasty soups-
Healthy food recipes -
Kid's favorite food -

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Creamy Chicken Soup with Vegetables | Hearty & Nutritious Fall Recipes

Creamy Chicken Soup with Vegetables Recipe:

Soup season is officially here and this delicious and hearty Creamy Chicken & Vegetable Soup is such a wonderful comforting dish to make this time of year. It is loaded with healthy good-for-you ingredients and is perfect for cold season. It can be enjoyed for lunch or dinner so be sure to make a double batch!

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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!

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30 Minute Broccoli Cheddar Soup (Better than Panera!)

???? Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ????????

✅ Full Recipe + Macros Here:

???? Equipment ????
► Dutch Oven:
► Vegetable Stock:
► Mixing Bowls:
► Serving Bowls:
► Cutting Board:
► Kitchen knives:

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Ingredients

4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )

Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Serve with toasted crusty bread or in a bread bowl if desired.

Music
Spiral by KV
Creative Commons — Attribution 3.0 Unported — CC BY 3.0

Creamy Vegetable Pasta Soup Recipe - Perfect for easy Vegetarian and Vegan Meals!

Creamy Vegetable Pasta Soup Recipe - Perfect for easy Vegetarian and Vegan Meals! Even your family and friends that are not vegan will enjoy this soup! A healthy soup recipe that uses a variety of vegetables and is full of goodness. Especially with the weather is getting colder which means it's the perfect time for a cozy bowl of soup to keep you warm and also fight colds and flus. This vegetarian soup recipe is immune boosting and makes an easy meal.

???? Let me know in the comments if you enjoyed my vegan soup recipe.

▶️ VEGETABLE SOUP RECIPE INGREDIENTS: (5 servings approx.)

???? To cook Ditalini Pasta:
1 cup / 100g DITALINI Pasta
4+1/2 to 5 cups water
1/2 Teaspoon salt

???? Soup Ingredients:
2 Tablespoon Olive Oil
1 cup / 135g Onion - chopped
1+1/2 cup / 200g Celery - chopped into small pieces
2 cups / 250g Carrots - chopped into small pieces
1+1/2 cup / 250g Yellow (Yukon Gold) Potatoes - chopped into small pieces (1/2 inch)
2 Tablespoon / 20g Garlic - finely chopped
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Oregano
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
2 cups / 250g Zucchini - chopped
2 cups / 350g Tomatoes - chopped
4 cups / 900ml Vegetable Broth (Low Sodium)
3 cups /700ml Water
1 Cup / 140g Frozen Corn
Salt to taste (I have added 1+1/2 Teaspoon of pink Himalayan salt)
Ground Black pepper to taste (I have added 1/2 Teaspoon Black Pepper)
Drizzle of Olive oil (OPTIONAL) - (I have added cold pressed organic olive oil)

???? Garnish:
Finely chopped Parsley

▶️ METHOD:

Transfer the chopped onion, celery, carrots, potatoes to a pot. Add 1/4 teaspoon salt and olive oil.
Fry on medium-high heat until the vegetables are soft for about 5 to 6 minutes. Add the chopped garlic, dry thyme, oregano, cayenne pepper and fry on medium heat for another 1 minute or until fragrant. Add the chopped zucchini, tomatoes, salt, vegetable broth, water and mix well. Turn the heat to high. Cover the lid and bring it to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 25 minutes or until the potatoes are cooked.

While the vegetables are cooking, cook the pasta. Fill a small pot with 4 to 5 cups of water and bring it to a boil. Add salt and ditalini pasta and stir with a spoon. UNDER-COOK THE PASTA BY 3 TO 4 MINUTES (or check the package instructions to cook the pasta for soup). We want the pasta under-cooked BECAUSE IT WILL CONTINUE TO COOK WHEN WE ADD IT TO THE HOT SOUP.

Once cooked, turn off the stove and allow it to cool down a bit, before blending.

Blend it to a smooth puree. Turn on the stove to medium to medium-high heat. Add the frozen corn to the soup and bring the soup to a boil. AS SOON AS THE SOUP STARTS TO BOIL, TURN OFF THE HEAT. Add the cooked pasta, freshly ground black pepper, drizzle of olive oil and mix well. Top with finely chopped parsley and serve hot.

✅ PLEASE NOTE: If the soup is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

▶️ IMPORTANT NOTES:

???? Make sure to chop the potatoes into very small pieces, this will allow it to cook in the same time as the other vegetables

???? Adding salt while frying the vegetables will release it's moisture and help it cook faster so please don’t skip it

???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

???? UNDER-COOK THE PASTA BY 3 TO 4 MINUTES (or check the package instructions for how to cook the pasta for soup). We want the pasta under-cooked BECAUSE IT WILL CONTINUE TO COOK WHEN WE ADD IT TO THE HOT SOUP

???? If the soup is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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