This Creamy Vegetable Soup is one of my favorite soups to make because it basically uses everything in my fridge – perfect for not letting anything go to waste during the holiday season!
Slowly but surely, this weather has made me obsessed with soups of all kinds: bisques, chowders, and broths are all on my list and on my mind. Nothing more comforting than a hot bowl of soup on a cold night, plus soup pairs well with everything from grilled cheese sandwiches to a nice bowl of steamed white rice.
My soup addiction is all over and you can check out my latest article for the Martha’s Vineyard Times – Good Taste: Simmer down with comforting fall soups. I’m excited to announce that I’ll be the new food columnist for the local island newspaper and I’m looking forward to sharing some island food adventures with everyone. Even if you don’t reside on Martha’s Vineyard, you can always read The Martha’s Vineyard Times online!
In my article above, I shared these soup making tips & tricks. Leave me a comment here on some of your tricks and tips when making soups! Read the entire soup article over at the MV Times.
Soup-making tips and tricks
- Create a “stock bucket”: When cooking, save the ends and scraps of vegetables in a bucket in your fridge. By the end of the week, you’ll have enough to throw in a pot, cover with water, and simmer to make homemade vegetable stock. If you’re saving bones from a roast chicken to make chicken stock, freeze the bones until you have enough to make stock.
- Taste and season as you go, but remember that the more you reduce your soup, the saltier it will become, so check your salt toward the end. Martha’s Vineyard Sea Salt adds great depth of flavor to any soup.
- Bust out that slow cooker! It’s perfect for throwing in stock and vegetables, as well as whatever protein you’ve got; it will do the cooking for you.
- Living a dairy-free lifestyle, but craving a creamy soup? Use puréed potatoes (regular or sweet potatoes) or whisk in a slurry (cornstarch and water) to add a creamy texture.
- Always make a double batch of soup — it freezes nicely, and provides you with meals when you’re not up for cooking.
Creamy Vegetable Soup
- 1 tablespoon olive oil
- 2 large onions chopped
- 2 stalks celery chopped
- 2 large carrots chopped
- 1 garlic clove minced
- ½ large red bell pepper deseeded and chopped
- 1 ½ cups chopped brocoli
- 1 cup chopped asparagus stems
- 4 small potatoes peeled and chopped
- 2 tablespoons kosher salt
- 2 tablespoons dried thyme
- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 quart chicken stock
- 1 cup half & half
- In a large stock pot, heat the olive oil and add all the vegetables, including the potatoes. Sauté them for about 15 minutes, stirring occasionally.
- Season with salt and thyme.
- Add butter and melt into vegetables. Sprinkle with flour, let flour cook for 3 minutes and then quickly whisk in the stock.
- Let simmer for 15 minutes and adjust texture by adding the half & half.
- Check seasoning and adjust salt. Serve hot or freeze in quart containers.