How to Make Creamed Vegetable Soup

For some reason, a lot of cooks avoid making soup. They seem to think that it’s complicated or takes a lot of work, but it’s really very easy. With just a few ingredients and about half an hour of your time, you can make fresh, nutritious homemade soup.

Once you learn how to make soup, I guarantee you’ll never open a can or let a vegetable go to waste again.

This process works for any vegetable or combination of vegetables of your choice. And it’s a great way to use up produce that’s a little past its prime, you know, the slightly wilted broccoli or carrots that you don’t really want to serve whole? They still have some vitamins in them and will be perfectly fine made into soup. How cool is that?

Start by chopping up a couple of onions.

Add them to a pan with about 2 Tbsp of butter.

Cook over medium-low heat until soft.

Add a splash of white wine (optional).

Chop up and add your vegetable(s).

Add water (or stock if you have it) to cover.

Cook over medium-high heat until the vegetables are soft.

Puree the soup with a bit more butter.

Pass it through a sieve. This step is optional. It gives the soup a smoother texture, but you can skip it if you want a bit more fiber.

Add salt and pepper to taste.

Serve.

That’s it. Creamy, rich, flavorful soup that’s easy to make and doesn’t have a lot of fat. You can leave out the additional butter at the end and cook the onions in olive oil if you like, though a bit of butter really adds to the flavor.

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