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Many delicious, fresh summer soups can be made from vegetable purees. These soups can be served hot or cold, as appetizers or as the main meal. Either way they are quick and satisfying. They take just 10 to 15 minutes to make with prepared purees from fresh cooked, canned, or frozen cooked vegetables. On the chart below you will find suggested ingredients and amounts for fifteen different creamed vegetable soups. In each case, to make the puree, combine 3 cups of cooked vegetables with 1 cup of stock or water and puree in the blender. Purees for soup are best made with chicken stock, but vegetarians may wish to use water and increase the seasonings for extra flavor.
Each soup makes 4 servings
Sauté the onion in butter until tender but not brown.
Place in the blender with half of the puree and half of the cream or milk .Blend until smooth. Pour into a saucepan (or bowl, if to be eaten chilled). Blend the remaining ingredients; add to first half. Stir well. To serve warm, reheat just until piping hot.
To serve cold, chill for several hours.
3 cups Vegetable Puree
Onion
Butter
Light Cream or Milk
Seasonings
Beans, Green or Yellow
1/4 cup
1 tablespoon
1 cup
2 dashes Tabasco
1/4 teaspoon garlic powder
1/2 teaspoon basil
salt and pepper to taste
Beets
1/2 cup
1 tablespoon
1/4 teaspoon garlic powder
1 cup stock
1 tablespoon lemon juice
1/2 teaspoon celery salt
salt and pepper to taste
top with yogurt or sour cream
Broccoli and Cauliflower
1/2 cup
2 tablespoons
1 cup
4 ounces cheddar cheese
salt and pepper to taste
Cabbage
1/4 cup
1 tablespoon
1 cup
1/2 teaspoon celery salt
salt and pepper to taste
Carrots
1/4 cup
2 tablespoons
1 cup
1/4 teaspoon curry powder
salt and pepper to taste
Corn
1/8 cup
2 tablespoons
1 cup
1 cup diced chicken
1 tablespoon chopped chives,
salt and pepper to taste
Cucumbers
1/2 cup
2 tablespoons
1 cup
salt and pepper to taste
top with yogurt or sour cream
Greens
1/4 cup
2 tablespoons
1 cup
1/2 teaspoon cayenne
salt and pepper to taste,
top with yogurt or sour cream
Onions
2 tablespoons
1 cup
4 ounces cheddar cheese
1 tablespoon cooking sherry
salt and pepper to taste
Peas, Green or Sugar Snap
2 tablespoons
1/2 cup
1 cup
1/2 teaspoon tarragon
salt and pepper to taste
Summer Squash
1 cup
2 tablespoons
1 cup
1/2 teaspoon curry powder
salt and pepper to taste
Tomatoes
1/2 cup
2 tablespoons
1 cup
6 ounces American cheese
salt and pepper to taste
Winter Squash I
1/4 cup
2 tablespoons
1 cup
1/2 teaspoon cayenne
salt and pepper to taste
Winter Squash II
2 tablespoons
2 tablespoons brown sugar
1/2 teaspoon allspice
1/2 cup applesauce
Tip: As with all soups, these are better if made ahead so that flavors can blend. All the soups can be garnished with chopped chives, parsley, croutons, bacon bits, yogurt, sour cream, or grated Parmesan cheese.
