You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.
This is a great recipe for summer when the garden is overflowing with produce.
- 1 sweet onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 4 cups vegetables of choice, diced
- salt to taste
- 2/3 cup cream
- Sauté the diced onion in the butter until tender and translucent but not browned.
- Add the flour and stir and cook until a soft paste has formed but not browned.
- While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
- Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
- Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
- Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
- Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Try out these cream soup recipes to practice your new soup skills:
- How to Make Cream Soups: This is a perfect refresher to learn the tips on how to make any cream soup.
- Cream of Broccoli Soup: You can turn this into the famous cheesy broccoli soup, or you can keep it as-is for a delightfully creamy soup.
- Cream of Corn Soup: This is a cream soup that doesn’t require you to cream the vegetables.
- Cream of Potato Soup: There’s nothing quite as warming as a creamy potato soup.
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(Updated from May 25, 2014)