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How To Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Recipe

How To Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Recipe

In this post, you will learn how to make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables.

The Ingredients:-

  • A 1 tablespoon olive oil
  • 3 cloves of garlic, minced, or chopped
  • 1 small onion, chopped
  • 2 mediums carrots, chopped
  • 2 stalks of celery, chopped
  • a pinch of (sea) salt
  • 1 cup of tomato puree (I used canned)
  • 1 can of corn, drained
  • 1 liter of chicken broth (Or vegetable broth if you prefer)
  • 1 can of beans (I had pinto beans on hand) drained and rinsed
  • a pinch of dried herbs like: thym, rosemary, parsley,
  • 1/2 cup cooking cream, or whole milk
  • 3 pinches of turmeric, curry powder and cayenne pepper

The Instructions:-

  1. Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.
  2. Stir around a bit, add the salt and cover.
  3. Let sweat for about 10 minutes.
  4. Add the tomato puree and corn, stir, let cook for a few minutes.
  5. Then add the broth, turn heat up to maximum and bring to a boil.
  6. Add the beans. Season with dried herbs.


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