Creamy Veggie Soup (without the cream!)

I think I’m really getting the hang of this soup thing, you guys! I love coming up with new combinations of veggies and flavors that complement each other to whirl up into delicious soups. I am also LOVING my Vitamix more and more. I can whip up these soups on the soup setting and the result is a creamy, velvety soup that doesn’t have any dairy in it at all. It’s so mind boggling; every time I take a bite, I can’t believe there’s no cream or dairy in the soup.

The only thing I need to start working on is making bigger batches. Just when I think there’s going to be enough, it only makes about 3 servings, maybe 4 depending on how much you eat in one bowl.

So far this little makeshift soup cleanse we’ve been on has been very successful. We are getting all our veggies in and we still feel full after a bowl of soup. And the hubby and I are both down to below our pre-vacation weight!

 

Creamy Veggie Soup (without the cream!)

½ red bell pepper, cut in half

½ orange bell pepper, cut in half

1 zucchini, cut in half lengthwise

1 poblano pepper

1 cup frozen corn

3 cloves garlic

1 tablespoon onion powder

1 cup vegetable broth

Salt and pepper to taste

Place all the peppers and zucchini on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast at 400 degrees for about 20-25 minutes.

When the veggies are done, place the bell peppers and zucchini in a blender. Put the poblano in a zip top bag and seal it. After about 5 minutes, remove the poblano and peel the skin off. It should just pull right off. Cut it in half (carefully because it will be hot), and remove the stem and scrap out the seeds. Add the pepper to the blender.

Add the rest of your ingredients to the blender and let her whirl until done.


Taste to see if you need to add more salt.


I had some avocado I needed to use up so I topped mine with avocado. I didn’t do it this time, but it would probably be yummy to add more corn pieces as well, to off-set the texture a little bit.

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Corn and Yellow Pepper Soup

Here’s another souper easy (see what I did there? Funny, yeah?) soup recipe for you. I’ve got a couple more coming in the next week or so.  These are all experiments, so whenever they turn out as good as these last couple have, I get really happy. I even have one in the works using beets! I mean, seriously. BEETS! I’ve never even had a beet before. I also know that they are really messy. The recipe is inspired by the one-and-only Martha Stewart though, so hopefully that will help things!

Anyway, I am always up for more ways to get more vegetables into my family.

Corn and Yellow Pepper Soup

3 yellow bell peppers, cut into quarters
1/2 bag of frozen corn

1/2 head of cauliflower, cut into florets (or 1/2 bag of cauliflower florets) 
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 4oz can green chiles
Olive Oil
Salt and Pepper
Pinch of cayenne *optional

Preheat oven to 400 degrees.

On a parchment lined baking sheet, lay out all your cut up peppers and drizzle with olive oil and sprinkle with salt and pepper.  Roast at 400 for about 25 minutes.

Meanwhile, saute the onions and garlic in a pan with some olive oil and a little salt until softened and fragrant. Set aside.

Also, steam your cauliflower florets until softened. This will help add a nice smooth, thick consistency to your soup.

In a blender, preferably a high powered one like a Ninja or a Vitamix, put in the onion/garlic mixture, the thyme, the bell peppers, the cauliflower, the corn, and the green chiles. Blend until smooth. I didn’t need any liquid to get a perfect velvety consistency, but if you do, add some vegetable broth as needed.


Taste for flavor. Add some cayenne if you want a touch of heat. Add more salt and pepper if you want. Whatever you want to do to make it taste like what you want it to taste like!

Easiest Broccoli Cheese Soup Ever 

Two years ago, I got a Vitamix for Christmas and it quickly became one of my favorite kitchen gadgets. And I LOVE kitchen gadgets! I used the Vitamix more in the first few weeks of having it than I ever used the regular blender we got for our wedding (we had been married 5 years at that point). They are a bit pricey, but totally worth it. 

One of the coolest functions? You can actually make soup with it! It blends so fast, it makes hot soup!

That brings us to the easiest soup ever. It’s made out of stuff I always have on hand and you just throw all the ingredients into the Vitamix and let it do all the work. Seriously, the hardest thing you have to do is grate the cheese!  

To the blender, add 1-1/2 cups frozen broccoli, thawed; 1 tablespoon diced onion, 1 cup milk, 1/2 cup grated cheese (or more, let’s be real here), 1 chicken bouillon cube. 

  

Turn on the soup setting and let it go until it stops. If you don’t have a Vitamix, you can just blend everything together and the warm it up in a pot on the stove.  

The Vitamix will stop when the cycle is done and the soup is hot and creamy. Yep, 5-7 minutes and dinner is ready. 
    
 

This is definitely one to keep in your arsenal.

Recipe from Vitamix: https://www.vitamix.com/Recipes/Broccoli-Cheese-Soup/C-Series/Variable-Speed/Classic-64-Ounce