Best 2 Creamy Corn And Vegetable Soup Recipes
Calling all soup enthusiasts! Our creamy corn and vegetable soup is a culinary symphony that will warm your soul and tantalize your taste buds. Picture a velvety broth, brimming with the sweet essence of corn and a vibrant medley of vegetables, each contributing its unique flavor and texture. This delectable soup is a symphony of flavors and textures, a comforting embrace on a chilly day, and a nourishing feast for the senses. But that's not all! This article presents a treasure trove of tantalizing soup recipes, each with its own distinctive flair. From the classic chicken noodle soup, a timeless favorite, to the adventurous tortilla soup, bursting with Mexican spices, this article has something for every palate. Whether you're a seasoned chef or a culinary novice, these recipes will guide you effortlessly towards culinary triumph.
Here are our top 2 tried and tested recipes!
CREAMY CORN AND VEGETABLE SOUP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
- Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
CREAMY CORN AND VEGETABLE SOUP
Categories Vegetable
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside. Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through. In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes. Serve the chicken topped with the sauce and sprinkled with the toasted almonds. Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving
Tips:
- Use fresh, in-season vegetables: This will ensure that your soup is packed with flavor and nutrients. If you can't find fresh vegetables, frozen vegetables are a good alternative.
- Don't overcrowd the pot: If you add too many vegetables to the pot, they won't cook evenly and the soup will be watery. Add the vegetables in batches, if necessary.
- Cook the vegetables until they are tender: But not mushy. You want the vegetables to retain their texture and nutrients.
- Use a good quality vegetable broth: This will make a big difference in the flavor of the soup. If you don't have vegetable broth, you can use water, but the soup won't be as flavorful.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Conclusion:
Creamy Corn and Vegetable Soup is a delicious, healthy, and easy-to-make soup that is perfect for a weeknight meal or a casual lunch. It is also a great way to use up leftover vegetables. The soup is packed with flavor from the fresh vegetables, and the creamy broth is made with milk, cream, and corn. This soup is sure to be a hit with the whole family.
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