A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

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Recipe Summary

Servings:
8
Yield:
6 to 7 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.

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  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.

  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

188 calories; protein 4.1g 8% DV; carbohydrates 19.4g 6% DV; fat 10.9g 17% DV; cholesterol 22.5mg 8% DV; sodium 75.5mg 3% DV. Full Nutrition
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Reviews (26)

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Most helpful positive review

Rating: 5 stars
02/28/2006
This is a great recipe and easy to make. I substitute whole milk (and sometimes 2% milk) for the 1/2 and 1/2. It is so thick and healthy and the fresh rosemary is the perfect addition! Read More
(17)
42 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/28/2006
This is a great recipe and easy to make. I substitute whole milk (and sometimes 2% milk) for the 1/2 and 1/2. It is so thick and healthy and the fresh rosemary is the perfect addition! Read More
(17)
Rating: 4 stars
10/13/2009
great soup! I made it twice the first time i wasn't so impressed but my husband loved it. So I made it again and took the time to caramelize the potato and onion (the first time i was in a rush and didn't wait for the color to turn). I think that really help bring out the flavor. I added the rosemary during the saute and additional 1 tsp when i added the stock. I used whole milk instead of half and half. I loved it the second time! will defiantly make again. Read More
(12)
Rating: 5 stars
03/10/2006
Excellent soup.... although not as amazing as the Creamy Butternut also offered by Pam Anderson (try it!). I used an immersion blender and left a few chunks of potato so it seemed like a heartier meal. Also I used half a cup of half&half and the rest 1%. Still rich and lovely. Read More
(8)
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Rating: 4 stars
04/17/2006
This was very good I love the rosemary. Read More
(6)
Rating: 5 stars
01/06/2011
This was an amazing recipe! I made a few modifications though but it was still incredibly tasty. I didn't have russet potatoes but I did have the tri-color mini potatoes and those worked just as fine. It did delay the caramelization time however but no biggie. Added a little bit more sugar and I Can't Believe It's Not Butter. Don't have cayenne pepper so I used Paprika red peppers and black pepper. Lastly I used milk instead of the half & half and just for giggles I included a quarter cup of white wine and about a tbsp of Dijon mustard. Blended that all together and WOWZA! I wanted to lick pan clean it was that tasty. Will definitely be making this again! Read More
(5)
Rating: 5 stars
02/15/2007
A keeper for sure. Changes I made for our tastes: used minced garlic (from a jar) instead of the whole cloves; used no cayenne; used 1% milk instead of cream. The fresh rosemary really makes this great. Read More
(4)
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Rating: 5 stars
11/02/2007
this recipe is awesome we used beef broth we didnt have any we also used skim milk instead of half&half we also added a 1/2 teadpoon of freah thyme as well this was so good and creamy i loved it will make again!! Read More
(4)
Rating: 5 stars
02/26/2010
This is a great dish for using up a bag of poatoes before they sprout. I replaced sliced green onions for the rosemary since I couldn't find any. The bacon topping really makes a meal out of this and adding some cheese makes it taste just like a baked potato with toppings. Sauteing the onion and potato gives it extra flavor than just boiling them would. Yum. Read More
(3)
Rating: 5 stars
04/06/2010
This has become a staple in my house. I love this soup! I even use 1% milk and it's still yummy! Read More
(3)
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