Broccoli starting to soften?
Here’s how to turn them into silky smooth soup with a simple formula.
I’m head over heels in love with soup.
Photo: Jennifer Causey
Once the weather turns cooler, I make a batch of soup (or more!)
each week, trying new recipes as well as improving upon tried-and-true favorites.
Just add a hunk of warm bread and dinner is served.
Jennifer Causey
Here are three more reasons I love soup:
1.
It’s a great way to use up veggies that need to be eaten.
Too many onions and carrots?
Broccoli starting to soften?
Got a can of tomatoes in the cupboard?
Turn them into a silky smooth soup.
What vegetables are starting to wilt?
Could any of the leftovers see a new life in this soup?
One pot yields endless meals.
I divide the leftovers between my freezer and my refrigerator.
And the soup in the fridge I can bring to work for lunch the next day.
Eating soup might help me lose weight.
Anything to trick me into eating less helps!
This simple pureed vegetable soup recipe is everything I love in a soup and more.
you’re able to make different vegetable soups from this one recipejust pick a vegetable and start cooking.
Step 1
Heat butter and oil in a Dutch oven over medium heat until the butter melts.
Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Step 2
Stir in vegetable of choice.
Add water and broth; bring to a lively simmer over high heat.
Reduce heat to maintain a lively simmer and cook until very tender.
(See variations, below, for timing.)
Step 3
Puree the soup in batches in a blender until smooth.
If using an immersion blender, leave the mixture in the pot and blend the soup until smooth.
(Use caution when pureeing hot liquids.)
Stir in half-and-half (if using), salt and pepper.
Makes 8 servings, about 1 cup each.
