Yummy, Creamy Vegetable Soups

Yummy, Creamy Vegetable Soups
Yield: About 5 cups

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • Seasoning
Pea:
  • 1/4 teaspoon pepper
  • Pinch of thyme
  • 2 cups chicken broth
  • 1 bag (1 pound) frozen peas
  • 1 cup milk
Corn:
  • 1/8 teaspoon pepper
  • 2 cups chicken broth
  • 1 bag (1 pound) frozen corn
  • 3 slices precooked bacon, chopped
  • 1 cup milk
Broccoli:
  • 1/4 teaspoon pepper
  • Pinch of nutmeg
  • 2 1/2 cups chicken broth
  • 1 bag (1 pound) frozen broccoli florets
  • 1 cup milk

Make It

1. For each soup, start by putting butter, onion, and the seasoning in a saucepan. Cook over medium-high heat until onion is soft, about 6 minutes. Stir in the broth and the vegetables, bring to a boil, and cook for 5 minutes. Remove from heat, puree in blender in 2 batches, and return to saucepan. Reheat, and stir in milk.

Variation

For Carrot:
  • 1/2 teaspoon grated fresh ginger, 1/4 teaspoon pepper, pinch thyme, 3 cups chicken broth, 1 bag (1 pound) frozen sliced carrots and 1-1/4 cups milk.
For Squash:
  • 1/4 teaspoon pumpkin-pie spice, 1/8 teaspoon pepper, 2 cups chicken broth, 1 tablespoon brown sugar, 1 package (1 pound) frozen winter or butternut squash and 1 cup milk.