This soup is addictive, be careful. It does not last long when I make it.
These are the veggies I used when making this batch, as well as some trusty frozen peas and my fave - mushrooms. These were leftovers from a veggie tray, but use what you have on hand.
 I've invested in a little rosemary plant and after making this soup and Ramsay's focaccia bread, it is almost bare. It is one of the easier herbs to grow, they say, so fingers crossed I don't kill the little guy. Ramsay's focaccia would also be a lovely accompaniment to this soup rather than the cheese croutons. | These ingredients make this soup rich and yet fresh. I like to use old cheddar but any cheddar will do. Flat leaf parsley is a staple in my fridge, a little can liven something up a lot.  |
Creamy Rosemary Vegetable Soup
3 cups of turkey/chicken/veg broth
1 cup of cream
2 tbsp of flour
1 tbsp of veg/olive oil
1 cup of shredded/diced turkey/chicken*
3 - 4 cups of assorted chopped vegetables - I have used celery, carrot, snow peas, red pepper, broccoli, cauliflower, onion, peas and mushrooms. Make everything a similar size except if using broccoli or cauliflower - just cut them into bite-size florets.
1 tbsp of fresh chopped rosemary
3 tbsp of fresh chopped parsley
1 tsp of onion powder
½ cup of old cheddar grated
Salt and pepper
Heat a heavy bottomed pot over medium heat and add your oil. When melted add your hearty veggies - onion, carrot, celery, mushrooms, broccoli stalk, mushrooms, cauliflower and add some salt and pepper. Saute for 3-5 minutes to slightly soften, but not colour. Add your rosemary and flour and saute another minute.
Add 2 cups of turkey broth, scraping all the brown bits that may have formed on the bottom of the pot. Stir well to combine and then add your next set of less hearty vegetables - snow peas and broccoli in my case (leaving veggies like peas and peppers til the very end) as well as the chicken/turkey. Also, add the cream, parsley and onion powder and turn the heat to low. Simmer for about 10 minutes. If the soup is too thick, use the last cup of broth to thin it out.
Lastly, add the cheese, and least hearty veggies (peas and peppers), salt and pepper. Stir well and taste test. Top with cheese bread croutons, recipe below.
*I have made this soup using 2 uncooked chicken breasts. I chopped them into bite size pieces and sauteed in a little oil them before beginning the veggies. Once they have some brown colour, I continued with the original recipe.
3 cups of turkey/chicken/veg broth
1 cup of cream
2 tbsp of flour
1 tbsp of veg/olive oil
1 cup of shredded/diced turkey/chicken*
3 - 4 cups of assorted chopped vegetables - I have used celery, carrot, snow peas, red pepper, broccoli, cauliflower, onion, peas and mushrooms. Make everything a similar size except if using broccoli or cauliflower - just cut them into bite-size florets.
1 tbsp of fresh chopped rosemary
3 tbsp of fresh chopped parsley
1 tsp of onion powder
½ cup of old cheddar grated
Salt and pepper
Heat a heavy bottomed pot over medium heat and add your oil. When melted add your hearty veggies - onion, carrot, celery, mushrooms, broccoli stalk, mushrooms, cauliflower and add some salt and pepper. Saute for 3-5 minutes to slightly soften, but not colour. Add your rosemary and flour and saute another minute.
Add 2 cups of turkey broth, scraping all the brown bits that may have formed on the bottom of the pot. Stir well to combine and then add your next set of less hearty vegetables - snow peas and broccoli in my case (leaving veggies like peas and peppers til the very end) as well as the chicken/turkey. Also, add the cream, parsley and onion powder and turn the heat to low. Simmer for about 10 minutes. If the soup is too thick, use the last cup of broth to thin it out.
Lastly, add the cheese, and least hearty veggies (peas and peppers), salt and pepper. Stir well and taste test. Top with cheese bread croutons, recipe below.
*I have made this soup using 2 uncooked chicken breasts. I chopped them into bite size pieces and sauteed in a little oil them before beginning the veggies. Once they have some brown colour, I continued with the original recipe.
Cheese Croutons
2 sticks of cheese bread cut into cubes
cooking spray
garlic powder
For the cheese croutons, chop your cheese bread into cubes and spray with cooking spray. Sprinkle them with some garlic powder and spread out on a cookie sheet. Bake at 380 for 10 minutes, flipping them after 5 minutes. They should be crisp when you take them out, if they aren't, give them another few minutes in the oven.
2 sticks of cheese bread cut into cubes
cooking spray
garlic powder
For the cheese croutons, chop your cheese bread into cubes and spray with cooking spray. Sprinkle them with some garlic powder and spread out on a cookie sheet. Bake at 380 for 10 minutes, flipping them after 5 minutes. They should be crisp when you take them out, if they aren't, give them another few minutes in the oven.
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