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Autumn Vegetable Soup Recipe

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This recipe for Autumn Vegetable Soup is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp butter
2 medium yellow onions, coarsely chopped
2 cloves garlic, minced or pressed through a garlic press
3 medium carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 small zucchini, coarsely chopped
2 medium potatoes, peeled and diced (about 10 ounces total)
2 medium tomatoes, chopped
3 tbsp chopped fresh parsley
2 cups chicken or vegetable broth
1/4 tsp dried thyme
1 tsp salt
1/4 tsp black pepper
2 cups milk 2% or homogenized
Directions:
Directions:
1. Melt butter in a Dutch oven or large soup pot over medium heat. Add onions and garlic. Cook until fragrant but do not brown.

2. Add carrots, celery, zucchini, potatoes, tomatoes, half of the parsley (reserve remaining for garnish); broth, thyme, salt and pepper. Bring to a boil, cover, reduce heat and cook 25 minutes or until vegetables are very tender.

3. Purée soup using immersion blender until very smooth. Add milk, cook until heated thoroughly. Do not allow soup to boil. Taste and add more salt if necessary.

4. Garnish each serving with reserved parsley.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Delicious! Can easily be doubled and frozen. Serves 6.

 

 

 

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