- 1 T. butter
- ¼ cup chopped onion
- 1 clove garlic, minced
- 4 c. broth (chicken or vegetable)
- 2 cups vegetables of choice (see note below)
- ½ c. half-and-half, rice cream (recipe below), coconut milk or pureed cannellini beans
- Salt and pepper to taste
Melt butter in a large saucepan. Add onions and garlic and saute until tender. Add vegetables and saute until tender. Alternatively, toss vegetables with olive oil and roast at 375 until tender. Add broth and simmer for 15 minutes. Remove from heat and puree with a hand blender. You can puree until smooth or leave it somewhat chunky. Stir in half-and-half and season to taste. Pour into bowls and garnish with garlic croutons, scallions, feta or goat cheese, parmesan. Make the soup Italian flavored with oregano and basil, curry-flavored by adding a tablespoon of red curry paste, or Tex-Mex with chipotle and cumin. Give it a middle eastern flair with chopped mint and feta as garnishes.
Note: suggestions for vegetables are endless. Raid the crisper drawers or freezer and come up with your own combinations. Frozen vegetables can make a really quick soup. Add mushrooms, spinach, carrots and skip the puree step for a delicious chunky soup.
- Fresh or frozen peas and chopped carrots
- Tomatoes and basil
- Peppers and carrots
- Pumpkin or winter squash
- 1/3 c. medium or long-grained white rice
- 3 c. broth, chicken or vegetable
Film a deep saucepan with olive oil, add the rice and cook for two minutes, stirring. Add the broth, reduce the heat and simmer until the rice is soft with most of the liquid, about 25 minutes.
Transfer to a blender or use a stick blender and process until the sauce is smooth. Use as a substitute for cream or milk in any cream-based recipe.