Creamy Vegetable Soup
Creamy Vegetable Soup
I must admit, for all the soups I make, this is one of my favorites. The blend of vegetables, seasonings and half and half work so well together. It is also an easy way to eat more veggies. With the colder weather I find myself eating soup almost every day. I made a batch of this soup for an event I did a while back. It was a big event so I had made a lot of it. I had a request for the recipe but I had to make another batch and scale down the amounts to something more reasonable.
Creamy Vegetable Soup
3 T. oil
2 onions, chopped
3 carrots, peeled and sliced
2 ribs celery, sliced
3-4 sweet potatoes, peeled and cubed
1 medium cauliflower, chopped
6 c. stock- I used chicken, but you could use vegetable
1 qt. tomatoes- I used home canned but you could use 1 (28 oz.) can
2 T. Tuscan seasoning* recipe follows
¼ c. hot sauce- or to taste
Salt and pepper to taste
2 c. half and half or milk**
In large pot heat oil and cook onions until tender. Add carrots and celery and cook a few minutes longer. Add remaining vegetables, stock, and seasonings and simmer, covered for an hour or longer. Puree soup in blender in batches until smooth or use an immersion blender to puree the soup. Return to pot and add the half and half and warm up. Adjust seasonings and serve. Makes a lot of soup – but freezes well.
*Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Combine all ingredients and store in an air tight container. Use this blend in tomato sauce or other Italian dishes. Also, you can add to vinegar and oil with a little salt, if desired, to make a quick salad dressing.
** You could use almond milk, coconut milk or rice milk instead.
