Recipes For Thick Vegetable Soup

Recipes For Thick Vegetable Soup

Recipes For Thick Vegetable Soup

Recipes For Thick Vegetable Soup – Creamy instant vegetable soup made with lots of vegetables is healthy and gluten-free. The soup has the richness of parmesan cheese and is really hearty.

Made with a variety of colorful vegetables, a full bowl of this homemade creamy instant vegetable soup will keep you warm on a cold winter’s day. I did not use flour or cornstarch to thicken the soup. It is thickened with partially cooked vegetables.

Recipes For Thick Vegetable Soup

Recipes For Thick Vegetable Soup

For extra richness, I added cream and parmesan cheese. You can greatly adjust the amount of cheese for a healthier, lower-calorie version.

Dixie Stampede Creamy Vegetable Soup

I made this soup in my Instant Pot to speed up the process, but you can easily make it in the kitchen. I will share both the versions below. Either way, you can make this delicious creamy vegetable soup for dinner in less than 30 minutes.

This soup is a great way to add vegetables to your meal. Especially for kids who are big eaters. They can’t say no to the delicious creamy broth. I’ll cover it with a little more cheese when I give it to the kids and make them stick to it 😉

This is a great soup to use up leftover vegetables. You can add your favorite vegetables. Here I used carrots, broccoli, cabbage, peas and potatoes. You can also use corn, mushroom, zucchini etc. pin

Tuck some raw bread into this creamy vegetable soup and let me tell you, it’s a true delight. This healthy vegetable soup has no flour or fat. It is naturally gluten free. Cabbage, broccoli and potatoes help thicken the soup once cooked.

Butternut Vegetable Soup Recipe

You can adjust the amount of cream and cheese to add if you’re counting your calories.

Creamy instant vegetable soup made with lots of vegetables is healthy and gluten-free. The soup has the richness of parmesan cheese and is really hearty.

Portion: 200 g Calories: 229 kcal Carbohydrates: 21 g | Protein: 13 g | Weight: 10 g | Saturated fat: 4 g | Cholesterol: 24 mg | Sodium: 459 mg | Potassium: 665 mg | Fiber: 4 g | Sugar: 9 grams | Vitamin E: 3040 IU | Vitamin C: 39.2 mg | Calcium: 294 mg | Iron: 2.2 mg

Recipes For Thick Vegetable Soup

Buffer Copy Email Facebook Flipboard Hacker Newsline LinkedIn Messenger Mix Pinterest Pocket Print Reddit SMS Telegram Tumblr Twitter VK WhatsApp Xing YummlyThe most amazing vegetable soup!! Thick and creamy, full of sweet vegetables, it tastes wonderful and rich, but is a super healthy soup with 90% fewer calories than a typical creamy soup.

Seriously Good Vegetable Soup

While my recipe doesn’t scream “healthy food” by any stretch of the imagination, picky eaters may have noticed that most of my dinner recipes have a reasonable calorie count.

I don’t usually eat with cream. I control my butter intake (sometimes reluctantly). And I’m sure I can count the stir fry recipes on this blog on one hand.

I believe that food is for enjoyment and not just for survival. I don’t believe in killing the world’s biggest vegetables to drastically cut calories and compromise taste. I would rather eat a small portion of something super delicious and increase the vegetables.

You’ve got a thing for making super tasty, super low-calorie meals that are filling. I have a few friends with whom I often discuss the use of calorie-controlled foods. (Well, they tell me what they’re looking for and I brainstorm).

Creamy Vegetable Chickpea Soup (vegan)

Here’s the product of one of those sessions: a healthy, creamy vegetable soup recipe that’s only 124 calories for a large bowl and super delicious.

This recipe is kind of an extension of my Creamy Cabbage Soup. That’s what I initially used as the soup stock for this creamy, healthy vegetable soup, and while it was tasty, it had a distinct cabbage flavor that I wasn’t looking for. I’m specifically trying to make a cream of vegetable soup very low in lime, so I wanted the white soup stock to have a fairly neutral but spicy flavor.

The solution? The two zucchinis at the bottom of my fridge are past their expiration date. Pale green = almost pure white meat. I knew it would thicken the soup and add a smoothness like my Creamy Zucchini Soup, except this soup would be white.

Recipes For Thick Vegetable Soup

Soup stock is also mixed with onion and garlic, which is cooked with cabbage and zucchini in vegetable stock and water until smooth, then soft and silky. Throw it in a pot full of even more vegetables, stir to combine it all, and this is what you end up with: a big pot of healthy, creamy vegetable soup that looks like it was made with a tub of cream. .

Healthy Creamy Chicken & Vegetable Soup

I will not lie to you. Is it as good as making a real vegetarian cream soup made with a big dollop of butter and 1/2 cup of flour to thicken the milk? And let’s add a nice dollop of cream while we’re at it, and we’d be crazy not to eat soup vegetables with more butter, because after all, butter = flavor.

So, we should, uh, serve it with big chunks of grilled cheese on toast, and don’t skip the cheese, please, and while you’re at it, spread butter on the bread before covering it with cheese. .

But is it just a delicious soup for a ridiculously low amount of calories for a huge, very filling bowl?

I know some people will use all their calories for a small sweet treat. not me. Place the cheese on the grill.

Creamy Chicken Soup

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Recipe video above. It’s a cream of vegetable soup….no offense! Super low-calorie and gluten-free, the soup stock is made with peeled zucchini, cabbage, and onion. Zucchini has a wonderful neutral flavor that makes a creamy stock like a creamy soup thickened with butter and flour (and often cream!), but with 90% fewer calories.

1. Cabbage: About 25 cm / 10 inches in diameter, about the size of a basketball (<-- weird way I measure vegetables!). Don't worry too much about the accuracy of the size, this version is flexible in terms of thickness. soup

Recipes For Thick Vegetable Soup

You can also use 500g / 1lb frozen cauliflower florets; Reserve about 1/4 for the soup and use the rest for the broth. Cook from frozen, use per recipe.

Leftover Vegetable Soup Recipe (4 Essential Ingredients)

3. Work in batches if your blender is small in size. Also, a hand blender will work here, but since it is not powerful, the soup will not be as smooth as silk. Also, I recommend cooking the vegetables for an additional 5 minutes to soften them more.

4. Storage: Keeps very well in the refrigerator for up to 4 days. It also freezes very well!

5. Nutrition per serving, assuming 6 servings (about 2 cups full, one large cup full).

Did you make this recipe? I love hearing how you get on with my recipes! Tag me on Instagram @

Beef Vegetable Winter Soup

A familiar sight: a droopy head looking around the counter to see if anything of (his) interest is happening in the kitchen… in this case, no, just raw cabbage!

I believe you can make a great meal with everyday ingredients even if you are time and cost conscious. Just cook smart and be creative! This hearty 30-minute creamy vegetable soup recipe is pure comfort food. The soup is loaded with vegetables, bacon and cheese in a rich creamy broth and is very easy to make.

Whether it’s during the cold weather or if you’re not feeling well, there’s something really good about serving a warm bowl of soup. Whether the soup is a rich creamy potato or a hearty pepper and imitation olive garden pasta figuoli, the soup can’t be beat.

Recipes For Thick Vegetable Soup

Creamy Homemade Vegetable Soup Recipe. Broccoli, carrots, potatoes, corn and bacon in a creamy broth – this soup is hearty and hearty.

Root Vegetable Soup

This soup will remind you of a classic broccoli soup, but filled with lots of other vegetables and bacon.

Prepare the vegetables – Meanwhile, finely chop the onion and carrots. Cut the potatoes into cubes and cut the broccoli into small florets.

Saute the Veggies – Remove the bacon from the Dutch oven, reserving the bacon fat. Add onion and carrot and stir until soft. Then add garlic and cook until fragrant.

LIQUIDS – Add broth, water and potatoes. Cook for 8-10 minutes or until the potatoes are almost completely cooked. Tip: Do not overcook the potatoes, the soup will continue to cook. .

Tuscan Winter Vegetable Soup Recipe

Add the vegetables – Add the butter and broccoli to the soup and cook until the broccoli is tender, about 3-5 minutes.

Cream – In a bowl, mix the milk with the flour and add to the soup. Season with salt and pepper

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