Type what you have

Ingredients

• ✓ vegetable broth
• rice
• egg
• lemon
• salt
• black pepper

Instructions

1. 1 Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
2. 2 Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
3. 3 Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

By SARAHLIZZ3

Ingredients

• ✓ vegetable broth
• butter
• fennel bulb
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
2. 2 Ladle into soup bowls and season with salt and pepper.

By ADAMGODES

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• yellow onion
• garlic
• english cucumber
• zucchini

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and oil in a large saucepan over medium-high heat until butter melts.
3. 3 Add onion and garlic; sauté until translucent, 3 to 5 minutes.
4. 4 Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
5. 5 Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By virgi

Ingredients

• ✓ vegetable broth
• olive oil
• corn
• shallot
• heavy cream
• cayenne pepper
• sea salt
• chili oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. 2 Remove 6 tablespoons of corn from the soup and set aside.
3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Ingredients

• ✓ vegetable broth
• delicata squash
• onion
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. 2 In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. 3 Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. 4 Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

By Sue Haser

Ingredients

• ✓ vegetable broth
• butter
• onion
• white wine
• salt
• pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
2. 2 Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

By Zabocka

Ingredients

• ✓ vegetable broth
• delicata squash
• butter
• onion
• greek yogurt
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
3. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 5 Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
6. 6 Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

By Stella

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• garlic
• tomato
• cherry tomato
• bay leaf
• basil

Instructions

1. 1 Heat oil in a pot over low heat. Add onion; cook and stir until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes. Add vegetable broth, bay leaves, and one sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 20 to 30 minutes.
2. 2 Remove soup from heat and cool slightly. Remove bay leaves and basil.
3. 3 Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.

By Karin50

Ingredients

• ✓ vegetable broth
• canola oil
• onion
• carrot
• ginger
• half-and-half
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
2. 2 Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

By Doug Matthews

Ingredients

• ✓ vegetable broth
• butter
• onion
• zucchini
• garlic
• water
• heavy cream
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
2. 2 Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

By MG

Ingredients

• ✓ vegetable broth
• turkey sausage
• tomato
• cheese tortellini
• evaporated milk
• heavy cream
• garlic and herb cheese spread
• spinach
• italian seasoning
• parmesan cheese

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ vegetable broth
• butter
• garlic
• broccoli
• heavy cream
• cheddar cheese
• bacon
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
2. 2 Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

By Fioa

Ingredients

• ✓ vegetable broth
• butternut squash
• potato
• onion
• carrot
• garlic
• coconut milk
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
2. 2 Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

By misslittlelady

Ingredients

• ✓ vegetable broth
• chourico
• red onion
• chickpea
• tomato
• sweet potato
• thyme
• spinach
• salt
• black pepper

Instructions

1. 1 Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
2. 2 Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

By ASHLEY_S

Ingredients

• ✓ vegetable broth
• seashell pasta
• olive oil
• onion
• garlic
• chickpea
• tomato
• basil
• thyme
• salt
• pepper

Instructions

1. 1 Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. 2 Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

By Joy

Ingredients

• ✓ vegetable broth
• butter
• green onion
• green pea
• mint
• milk
• salt
• black pepper
• white sugar
• whipping cream
• mint leaves

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Ingredients

• ✓ vegetable broth
• butter
• flour
• half and half
• carrot
• parsley
• basil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Steam carrots until tender.
2. 2 In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
3. 3 In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

By Tricia

Ingredients

• ✓ vegetable broth
• cauliflower
• salt
• butter
• onion
• garlic
• nutmeg
• milk
• cheddar cheese
• black pepper

Instructions

1. 1 Cut cauliflower heads into florets.
2. 2 Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
3. 3 Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
4. 4 Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

By Maryanne

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• garlic
• carrot
• potato
• ginger
• curry powder
• salt
• pepper

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
2. 2 Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
3. 3 Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

By GiannaDawn

Ingredients

• ✓ vegetable broth
• potato
• celery
• onion
• split pea
• bay leaf
• broccoli
• zucchini
• basil
• black pepper
• spinach
• salt

Instructions

1. 1 Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
2. 2 Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
3. 3 Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.

By ASTROPHE

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• garlic
• cucumber
• milk
• soy sauce
• curry powder
• parsley
• red pepper flakes
• cayenne pepper
• sesame oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• ginger root
• butternut squash
• carrot
• apple
• coconut milk
• salt
• pepper
• lemon
• maple syrup

Instructions

1. 1 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
2. 2 Puree soup with an immersion blender until smooth.
3. 3 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

By kochbiene

Ingredients

• ✓ vegetable broth
• mushroom
• butter
• green onion
• garlic
• thyme
• salt
• pepper
• all-purpose flour
• cream
• thyme
• chive

Instructions

1. 1 Thinly slice mushroom caps; discard stalks.
2. 2 Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
3. 3 Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. 4 Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

By Michelle Chen

Ingredients

• ✓ vegetable broth
• butter
• almond
• butternut squash
• carrot
• onion
• garlic
• water
• worcestershire sauce
• cinnamon
• chili powder
• brown sugar
• salt

Instructions

1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• carrot
• celery
• garlic
• chili powder
• cumin
• black pepper
• black bean
• corn
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
3. 3 Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
4. 4 Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
5. 5 Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

By YCHRISTINE

Ingredients

• ✓ vegetable broth
• chicken
• onion
• carrot
• celery
• dill weed
• salt
• vegetable oil
• chicken cracklings
• egg
• matzo meal
• salt

Instructions

1. 1 Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat, and simmer 2 hours.
2. 2 Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
3. 3 Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep chicken covered, and at room temperature before shredding.
4. 4 Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
5. 5 To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
6. 6 Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot, and cook 30 to 40 minutes, without removing the cover.

By MARBALET

Ingredients

• ✓ vegetable broth
• butter
• onion
• celery
• chicken broth
• egg noodle
• chicken breast
• carrot
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and celery; cook until just tender, about 5 minutes.
2. 2 Stir in chicken broth, vegetable broth, egg noodles, chicken, carrots, basil, oregano, salt, and black pepper to combine; bring to a boil.
3. 3 Reduce heat; simmer for 20 minutes.
4. 4 Serve and enjoy!

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• potato
• sour cream
• asparagus
• olive oil
• onion
• garlic
• mushroom
• garlic
• white wine
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
2. 2 Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. 3 Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. 4 Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
5. 5 Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. 6 Chop the middle segments of the asparagus.
7. 7 Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
8. 8 Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. 9 Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. 10 Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. 11 Season the soup with cayenne pepper, salt, and black pepper.

By Lucia D

Ingredients

• ✓ vegetable broth
• vegetable oil
• green onion
• carrot
• parsnip
• celery
• potato
• leek
• lentil
• tomato
• bay leaf
• soy sauce
• worcestershire sauce
• red wine

Instructions

1. 1 In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
2. 2 Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

By Judith Webster

Ingredients

• ✓ vegetable broth
• butternut squash
• onion
• garlic
• bay leaf
• brown sugar
• curry powder
• oregano
• cinnamon
• nutmeg
• salt
• pepper
• yogurt
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince