Pureed Vegetable Soup
Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 cloves garlic chopped
- 1 medium onion diced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon fresh savory
- 3 12 oz. packages of your favorite FLAV-R-PAC® Vegetable Blends
- 8 cups reduced-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Instructions
- Heat oil in a Dutch oven over medium heat until the warm. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic, savory and thyme; cook, stirring, until fragrant, about 10 seconds.
- Stir in vegetable of choice. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender.
- Using an immersion blender, puree the soup until smooth. (Use caution when pureeing hot liquids.) Stir in heavy cream, salt and pepper. Serve warm with bread or a salad!