Sunday, May 5, 2013

Cream of Veggie Soup

This recipe came out of needing cream of chicken soup and not having any on hand.  Plus I didn't like the thought of buying this:

98% Fat Free Cream of Chicken Soup - my old staple for countless casseroles

There are lots of recipes out there to substitute cream of whatever soup.  And for my gluten sensitive people out there it might be helpful to have a go to recipe as any "cream" soup bought at the store is full of flour.

Cream of Veggie Soup

1/2 yellow squash peeled and diced
1 zucchini peeled and diced
1 cup of fresh sliced mushrooms or a 10 oz can of sliced mushrooms drained and rinsed
1 onion diced
2 tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
2 tbsp flour or your favorite gluten free flour substitute
about 2 cups water divided


1.  Heat olive oil in a sauce pan over medium high heat.  Add onion and garlic and saute for a few minutes until onion turns tender and in somewhat translucent.  Add the rest of the veggies and saute for a few more minutes.

2.  Add 1 cup of water and reduce heat to low-medium. Simmer for about 30 minutes adding water a few tablespoons at a time if needed.  When veggies are all tender remove from heat.

3.  Place veggies in a food processor, blender, or magic bullet type appliance and puree.  Return to pan on low-medium heat.

4.  In a separate bowl, combine flour and water and whisk until well blended.  Slowly add the mixture to the pan of pureed veggies while whisking.  Add in seasonings.  Let simmer for about 5 more minutes, stirring occasionally.

Your soup is ready to be used!  I was able to use it in my pot pie recipe and still have plenty left over to freeze for another day.  It makes about 2 cans worth of cream of _____ soup.

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