I love soup and have been making a pot nearly each week. Soup is fast, nutritious, and is a nice way to incorporate seasonal vegetables. Plus, a pot of soup usually yields leftovers for my lunch.
I discovered that I can use a basic system that works well with nearly any vegetable, and I wanted to share it with you. In other words, this post will help you make cream of vegetable soup using any kind of vegetable.
All you need is a soup pot, a blender or hand-held immersion blender, and of course the ingredients. Using this method, I have made Cream of Broccoli, Cream of Potato, Cream of Butternut Squash, Cream of Asparagus, and more!
Here’s what you need:
- 2 medium to large size onions, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- a large pinch of Kosher salt
- a generous amount on fresh ground pepper
- About 5 to 6 cups of fresh or frozen veggies, chopped*
- a quart of chicken or vegetable broth
- ¼ to ½ half and half cream
Saute onions in oil and butter until translucent. Add salt and pepper in the process. Add veggies, cooking for about 2-3 minutes. Add broth and cover the pot with a lid. Simmer on low for 30 minutes. Puree the soup with a blender or an immersion blender. Add the cream to finish.
* Frozen or fresh veggies such as broccoli, squash, asparagus, sweet potato, spinach, tomato, red pepper and cauliflower work great with this method.
Flavor Tip: Use these seasonings (add with the veggies): nutmeg or cinnamon with butternut squash or sweet potato; cheddar cheese with broccoli or potato soup (add at the same time as cream); basil with tomato.
What easy soup-making-approach do you use?