Indulge in a culinary journey with our diverse collection of cream-based vegetable recipes, a symphony of flavors that will tantalize your taste buds. From the classic Cream of Broccoli Soup, a velvety embrace of broccoli florets enveloped in a creamy sauce, to the hearty and comforting Cream of Mushroom Soup, brimming with earthy mushrooms and a hint of thyme, these soups are pure bliss in a bowl.
Venture into lighter territory with our Creamy Roasted Red Pepper Soup, where roasted red peppers lend a vibrant sweetness to the creamy broth. For a touch of elegance, try the Cream of Asparagus Soup, a sophisticated blend of asparagus spears and a delicate cream sauce. Experience the delightful simplicity of our Cream of Celery Soup, where celery's subtle flavor shines through a creamy canvas.
And for a unique twist, explore our Creamy Avocado Soup, a vibrant green delight that combines the creamy richness of avocado with a hint of lime. Each recipe offers a unique flavor profile, ensuring that there's something to satisfy every palate. So, embark on this culinary adventure and create a creamy masterpiece that will leave you and your loved ones craving more.
CREAMED VEGETABLES
After taking the original of this recipe from Taste of Home's Quick Cooking, Collector's Edition 2003 (23), I tweeked it a bit & came up with the following version. If a little extra flavoring is desired, I sometimes use a garden vegetable cream cheese.
Provided by Sydney Mike
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Steam vegetables until just tender, then drain & place in a large bowl.
- In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
- Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
- Bake uncovered for 25 minutes or until bubbly.
Nutrition Facts : Calories 225.4, Fat 14.5, SaturatedFat 7.8, Cholesterol 40.1, Sodium 862.5, Carbohydrate 17.9, Fiber 3.5, Sugar 4.6, Protein 6.5
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
CREAMY VEGGIES
Make a side the whole family will love with Creamy Veggies. Even kids love eating these creamy cheesy veggies. This tasty microwaved side dish of Creamy Veggies can be on the table in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
- Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
- Stir until blended.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CREAM OF THE CROP VEGETABLE FRICASSEE WITH FRIED TOAST POINTS
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Melt the butter in a large skillet over medium heat. Add the onions, mushrooms, celery and garlic and saute until tender. Add the flour and form a roux, stirring to incorporate the butter and flour.
- Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down.
- Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat. Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown. Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.
- Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process. Drain and set aside until ready to use.
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Provided by NEWSAHMOM
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
- Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g
Tips:
- Choose the right vegetables: Not all vegetables are suitable for roasting. Vegetables that roast well are those that are dense and have a relatively low moisture content. Some good choices include: potatoes, carrots, parsnips, beets, Brussels sprouts, broccoli, cauliflower, and squash.
- Cut the vegetables evenly: This will ensure that they cook evenly. Cut the vegetables into similar-sized pieces so that they roast at the same rate.
- Toss the vegetables with olive oil and seasonings: This will help them to brown and caramelize in the oven. Use a good quality olive oil and your favorite seasonings. Some popular choices include salt, pepper, garlic powder, onion powder, and dried herbs.
- Roast the vegetables at a high temperature: This will help them to caramelize and develop a crispy exterior. The ideal roasting temperature is between 400 and 450 degrees Fahrenheit.
- Stir the vegetables occasionally: This will prevent them from sticking to the pan and ensure that they cook evenly.
- Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are roasting. However, most vegetables will be done roasting after about 20-30 minutes.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be served with a variety of meals. They are easy to make and can be customized to your liking. With a little practice, you'll be able to roast vegetables like a pro!
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