Cream of Any-Vegetable Soup
Simmering for hours is so Sunday afternoon! On weeknights, whip up this easy and nutritious soup using whatever veggies you have on hand. The recipe is designed to serve two people but multiplies easily.
Ingredients
Directions
-
In a heavy small saucepan cook celery and onion in butter until tender. Stir in flour, bouillon granules, salt, and pepper until blended. Add milk and Worcestershire sauce all at once. Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
Advertisement
-
Cool slightly. Add vegetables and blend with an immersion blender, or carefully place vegetable and milk mixture in a blender container; cover and blend about 30 seconds or until smooth. Return to saucepan and heat through.
Carrot-Ginger Soup
Prepare Cream of Any-Vegetable Soup as directed above using cooked carrots, except add dash ground ginger before blending. If you like, garnish with chopped peanuts or sliced green onion. Carrot also pairs nicely with nutmeg, cumin or cinnamon.
Curry-Cauliflower Soup
Prepare Cream of Any-Vegetable Soup as directed above using cooked cauliflower, except add 1/2 teaspoon curry powder before blending. If you like, garnish with sliced green onion or chopped cilantro. Curry flavor also pairs well with potato, parsnip or butternut squash.
Broccoli-Cheese Soup
Prepare Cream of Any-Vegetable Soup as directed above using cooked broccoli, except add 2 tablespoons grated cheddar and dash of garlic salt before blending. If you like, garnish with additional cheese. Potato and cauliflower both work well with cheese, too.
Creamy Mushroom Soup with Chives:
Prepare Cream of Any-Vegetable Soup as directed above using cooked mushrooms. Top with snipped chives, fresh thyme or a scattering of briny capers.
Dilled Potato Soup:
Prepare Cream of Any-Vegetable Soup as directed above using cooked potato, except add 1/4 teaspoon dried dillweed before blending. Carrot, sweet potato and spinach also pair nicely with dill.
Creamy Tarragon-Spinach Soup:
Prepare Cream of Any-Vegetable Soup as directed above using cooked spinach, except add 1/8 to 1/4 teaspoon dried tarragon, crushed, before blending.