Creamy minestrone soup is one of my favorite in the soup category. A variety of vegetables cooked together with rice and then blended in a food processor for a creamy texture. This soup tastes great if you add chicken or meat. My two boys practically grew up on this soup! A soup that has all the vitamins and nutrients a child growing up needs.
Skill level: Easy
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Creamy Minestrone Soup
2016-03-03 15:14:00
Yields 8
Velvet Edition: “Trademark” Recipe
Prep Time
20 min
Cook Time
1 hr
Ingredients
- ½ cup vegetable oil
- 4 – 6 medium carrots – chopped
- 6 Mexican zucchinis – chopped
- 1 potato – chopped
- 4 mushrooms – chopped
- 2 – 3 garlic – finely chopped
- 1 cup parsley chopped
- ½ cup Calrose rice
- 1 (6 oz) tomato paste
- ¼ cup butter
- 2 teaspoon chicken bouillon
- 2 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon red pepper
- 1 teaspoon dried oregano
- Water to cover the vegetables by about 3 inches
Instructions
- In a large saucepan, add the vegetable oil, tomato paste, and pepper paste.
- Fry together on medium high heat for about 3 – 5 minutes.
- Add the carrots, zucchinis, potatoes, and mushrooms to the tomato sauce.
- Continue to fry for another 3 – 5 minutes.
- Add the water.
- Then add the rice.
- Cover and increase the heat to high and bring the mixture to a boil.
- Reduce heat to medium and continue to cook for about 40 minutes.
- Add the chicken bouillon, salt and remaining seasoning.
- Cook for another 15 minutes, or till the vegetables are fork tender.
- Turn heat off.
- Add the butter, most of the chopped parsley, stir to combine and then leave to cool.
- Place 1 or 2 cups of the soup into a food processor and blend all together till creamy.
- Pour into individual bowls and garnish with some parsley.
♣ Notes
- 1. You will probably need to add more water, because the mixture thickens once it gets processed.
- 2. If you are making this during Lenten, omit the chicken bouillon. Instead add vegetable bouillon for extra flavoring.
Velvet Edition https://www.velvetedition.com/
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