Creamy Vegetable Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 Servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
American
Creamy Vegetable Soup
Description
Creamy Vegetable Soup features a base of sautéed carrots, celery, and red onion cooked in butter until soft and beginning to brown, creating depth of flavor. Chicken broth, potatoes, and rice are then added and simmered until tender. An immersion blender is briefly used to thicken the soup slightly, maintaining a bit of texture rather than fully pureeing it. Sour cream is whisked in at the end, adding creaminess and a slight tang. The result is a gently textured soup with tender vegetables and rice suspended in a flavorful broth enriched with sour cream.
The balance of root vegetables and rice yields a filling dish with a mild, comforting flavor. The use of chicken broth and butter contribute savory richness, while the finishing sour cream adds smoothness and a subtle tang. It can be served as a satisfying lunch or light dinner, particularly on cooler days.
A practical alternative to using the immersion blender is to remove a portion of the soup, let it cool, puree it separately, and stir it back into the pot to achieve gentle thickness without losing texture. This provides flexibility in achieving the desired consistency.
Ingredients
- 2 tablespoons butter unsalted
- 4 medium carrot chopped
- 4 talks celery , chopped
- 1 red onion , chopped
- 8 cups chicken broth , low sodium
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 2 medium yukon potatoes , chopped
- 1 cup long grain rice , uncooked
- 1 cup sour cream
Instructions
- In a large dutch oven add the butter, carrots, celery and red onion on medium heat and cook for 8-10 minutes, stirring occasionally, until translucent and just starting to brown.
- Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
- Reduce heat to a simmer on medium low and cook for 20 minutes (or until rice is tender).
- Using an immersion blender, blend the soup for 5 seconds to thicken it just a little but not enough to make it all one texture.1
- Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined and cook an additional 5 minutes to heat through.
Notes
- If you don't want to use the immersion blender, remove a couple of cups of soup, cool it, puree separately, then stir back into the pot to thicken slightly while preserving texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 1217mg | 51% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5452IU | 109% |
| Vitamin C | 25mg | 28% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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