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Creamy Vegetable Soup

Creamy Vegetable Soup
My own winter comfort food is this deliciously creamy vegetable soup. It's a soothing blend of tender vegetables, gently cooked to bring out their natural sweetness, with a deep and subtle smokiness that adds depth to each spoonful. I love serving it on a chilly evening when all I want is something warm and reassuring. This soup never fails to hit the spot, and I think you'll find it becomes a trusted favorite in your household too.
Ingredients
  • 2 3/4 cups (660 ml) heavy cream / double cream
  • 4 oz (115g) unsalted butter
  • 4 tablespoons (60 ml) rapeseed oil / canola oil
  • 3/4 cup (90g) chopped fresh chives
  • 1 3/4 cups (210g) bread, cut into 1-inch (2.5 cm) pieces
  • 1 1/2 cups (360 ml) water
  • 1/2 teaspoon salt
Instructions

1. Heat 2 tablespoons (30 ml) of oil in a large pot over medium heat 350°F (175°C).

2. Add 1/4 cup (15 g) of chopped chives and sauté until fragrant about 2-3 minutes.

3. Add 4 cups (1 L) of water to the pot and bring to a boil.

4. Reduce the heat to low 275°F (135°C) and let simmer for 10 minutes.

5. Use an immersion blender to puree the mixture until smooth.

6. Stir in 1/2 cup (120 ml) of heavy cream and let simmer for an additional 5 minutes or until heated through.

7. Serve hot with a side of crusty bread for dipping.

Tools
  • large pot
  • immersion blender
  • wooden spoon

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