Creamy Vegetable Soup

Ingredients

2 medium onions, diced

8 carrots, diced

8 celery stalks, diced

4 tsp minced garlic or 2 cloves of garlic minced

2 tsp salt

½ tsp red pepper flakes

¼ tsp black pepper

8 medium russet potatoes, cubed

8 cups vegetable broth

½ cup heavy cream

*see dairy free cream option in notes

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Creamy Vegetable Soup

Nov 21, 2023Brenda Brink
Contributed By: Hallie Thompson

This recipe makes about 20 cups

Directions:

    1. In a 6-quart pan, combine half of the broth with all ingredients except the potatoes and cream. Cook over medium-high heat for 8-10 minutes, stirring occasionally. Add more broth if needed.
    2. Next, add the potatoes and remaining broth, ensuring the vegetables are covered by at least ½ inch of liquid. Add extra broth if necessary.
    3. Bring the mixture to a boil, then cover and reduce to a simmer for 20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
    4. Remove from heat and stir in the heavy cream until fully blended.
    5. Blend the soup in a blender until smooth, working in batches if necessary and mixing everything back together in the pot or a large bowl
    6. Allow the soup to cool slightly.
    7. Evenly spread the cooled soup across parchment-lined trays
    8. Add dividers if using. We like the 10-portion setting.
    9. Freeze dry
    10. Store in jars for short-term use or in mylar bags for long-term storage

    Rehydration:

    To rehydrate a single serving, add 1 cup of hot water to 2 divider portions or about 1 ½ cups of freeze-dried soup and stir until well combined. Let the mixture sit for 2 to 3 minutes, allowing the soup to fully absorb the water and regain its creamy texture. Adjust the consistency by adding more or less water to suit your preference.

    Notes:

    To make this dairy free use cashew cream in place of dairy cream.  Boil 1 ½ cups cashews for 10 minutes.       Drain the cashews and add to a high power blender with 1 cup of water. Blend until smooth.

    Nutritional Value Per 1 ½  cup serving

    Calories: 162  Protein: 3 g   Fat: 3 g   Carbohydrates: 31 g   Sugar: 6 g   Fiber: 3 g

    Cycle times & rehydration for reference only. Your results may vary.

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