Creamy Vegetable Soup (2024)

FAQs

When making a vegetable soup, it is important to remember to avoid __________.? ›

Question 28 A clearmeat is made with egg whites, ground meat and an acidic ingredient such as tomatoes. Question 30 When making a vegetable soup, it is important to remember to avoid: undercooking the vegetables.

Adding starchy foods like rice, potatoes, pasta, and beans can also help thicken up a soup while adding texture and body. As they cook, they release starches, creating a thicker consistency. Beans and potatoes are an especially great choice for making creamy, dairy-free vegetarian or vegan soups.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

Nutrition Information

Per serving (1 cup): Calories: 150. Total fat: 9 g. Sat fat: 1.5 g.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

When should you add cream to soup? ›

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

Soured cream has been treated with lactic acid, which gives it a tangy taste. It has a thick texture but only around 18% fat content. Use it for making cheesecakes, dips, topping nachos, and in soups and sauces, but it cannot be boiled or it will spilt.

Vegetable Soup Homemade (2 cups) contains 9g total carbs, 3g net carbs, 2g fat, 4g protein, and 80 calories.

There are 393 calories in 4 cups of Vegetable Soup (Home Recipe).

There are 167 calories in 3 cups of Vegetable Soup (Low Sodium, with Water). * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Vegetables are low in calories and unsaturated fats, which is good for the heart. Consuming a healthy bowl of vegetable soup prevents the accumulation of debris or bad cholesterol within the arteries. This prevents atherosclerosis, heart attacks, heart blocks, etc., and maintains healthy blood circulation.

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.

The Foundation: Broths and Stocks

The rich tapestry of flavors in homemade soup begins with its base – the broth or stock. These liquid foundations absorb the essences of anything they touch, hence the insistence on simmering them gently to achieve a depth that sets the tone for your dish.

When made with nutrient-rich ingredients, such as vegetables and lean proteins, soup may provide numerous health benefits. However, you may want to watch out for cream-based, canned, and instant soups, as they tend to have a higher calorie and sodium content.