How To Make Creamy Vegetable Soup
Made with carrots, potatoes, and celery, this vegetable soup is a hearty meal fit for vegetarians. It’s cooked in broth with rice finished with sour cream.
Serves:
Ingredients
- 2tbspunsalted butter
- 4medium carrots,chopped
- 4stalkscelery,chopped
- 1red onion,chopped
- 8cupschicken broth,low sodium
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 2medium Yukon potatoes,chopped
- 1cuplong grain rice,uncooked
- 1cupsour cream
Instructions
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In a large dutch oven, add the butter, carrots, celery, and red onion on medium heat. Cook for 8 to 10 minutes, stirring occasionally until translucent and just starting to brown.
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Add in the chicken broth, salt, pepper, potatoes, and rice and bring to a boil on high heat.
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Reduce heat to a simmer on medium-low and cook for 20 minutes (or until rice is tender).
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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.
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Raise the temperature to medium heat, whisk the sour cream into the pot until fully combined, and cook for an additional 5 minutes to heat through.
Nutrition
- Calories: 315.07kcal
- Fat: 11.76g
- Saturated Fat: 5.99g
- Trans Fat: 0.12g
- Monounsaturated Fat: 3.66g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 42.16g
- Fiber: 2.95g
- Sugar: 7.44g
- Protein: 10.01g
- Cholesterol: 29.78mg
- Sodium: 634.33mg
- Calcium: 74.98mg
- Potassium: 718.54mg
- Iron: 1.33mg
- Vitamin A: 336.40µg
- Vitamin C: 14.80mg
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