Creamy Vegetable Soup – An Easy and Delicious Recipe With Dill

Creamy Vegetable Soup

This creamy vegetable soup with dill is substantial nutrition that is so delicious with a hearty, velvety texture to please your taste buds. With a bounty of fresh vegetables, accented with dill weed and coriander while gently coaxed to full flavor with just enough tomato paste, this homemade vegetable soup is further enhanced with instant mashed potato flakes, adding bulk and heightening potato goodness.

Though you may think that there is a lot of work to this healthy vegetable soup, you would be wrong. The most effort involved is lining up all the ingredients and chopping the vegetables. In fact, you can have this wholesome creamy dill soup recipe ready for lunch or to use as a soup course for dinner before you know it.

A soup making tip that I want to share is about salt. Adding it toward the end of the cooking time will allow the vegetables to finish cooking sooner.

Ingredients for Delicious Dill Soup

  • dill weed
  • coriander powder
  • salt
  • black pepper
  • instant mashed potato flakes
  • carrots
  • onion
  • celery
  • garlic
  • potatoes
  • chicken bouillon cubes
  • water
  • extra virgin olive oil
  • flour
  • tomato paste
  • sugar
  • elbow macaroni or noodles

I hope that you give my creamy vegetable soup recipe a try because it is satisfying comfort food that is chalked full of vitamins and minerals besides sensational flavor. You also may want to try my low calorie cream of broccoli soup with cheese and creamy potato soup with tomato paste and spices that are incredibly delicious as well. Please share these soup recipes with your friends and family and do come back to my blog for more delicious and home-tested recipes.

Creamy Vegetable Soup With Dill

½ teaspoons of dill weed
1/4 teaspoon of coriander powder
2 ½ teaspoons of salt
½ cups of instant mashed potato flakes
3 tablespoons of flour
3 cups of finely chopped celery
1 medium onion, finely chopped
2 large carrots, finely chopped
5 cups of water
2 chicken bouillon cubes
1/4 teaspoon of black pepper
4 tablespoons of extra virgin olive oil
1 cup of raw elbow macaroni or noodles
1 clove of garlic, finely minced
3 cups of potatoes, finely sliced
1 tablespoon + 1 teaspoon of tomato paste
2 tablespoons of sugar

Heat the olive oil in a heavy pot before adding the finely chopped onion, garlic and celery to cook until gently browned.

Briefly remove the pot from the heat and stir in the flour before returning to the stove to cook the rawness out for about a minute or two.

Add the water, bouillon cubes, carrots, potatoes, tomato paste, herbs, pepper, sugar, and mashed potato flakes to cook until the vegetables are tender. (If you want the carrots to get a better head start, you can stick them in the microwave in a covered container with some water and cook them about five minutes first).

Be sure to stir the soup occasionally to keep from sticking.

Add the macaroni and salt last and continue cooking for about a half hour more. The cooking time should be at least an hour.

ENJOY!

Creamy Vegetable Soup With Dill

This creamy vegetable soup is substantial nutrition that is so delicious with a hearty, velvety texture to please your taste buds.

Course: Dinner, Lunch, Snack, Soup
Cuisine: American
Keyword: comfort food, creamy dill soup recipe, creamy vegetable soup, easy vegetable soup with dill, healthy, homemade vegetable soup, potato flakes, tomato paste
Author: Mary Balandiat
Ingredients
  • ½ teaspoons of dill weed
  • 1/4 teaspoon of coriander powder
  • 2 ½ teaspoons of salt
  • ½ cups instant mashed potato flakes
  • 3 tablespoons of flour
  • 3 cups of finely chopped celery
  • 1 medium onion finely chopped
  • 2 large carrots finely chopped
  • 5 cups of water
  • 2 chicken bouillon cubes
  • 1/4 teaspoon of black pepper
  • 4 tablespoons of extra virgin olive oil
  • 1 cup of raw elbow macaroni or noodles
  • 1 clove of garlic finely minced
  • 3 cups of potatoes finely sliced
  • 1 tablespoon + 1 teaspoon of tomato paste
  • 2 tablespoons of sugar
Instructions
  1. Heat the olive oil in a heavy pot before adding the finely chopped onion, garlic and celery to cook until gently browned.
  2. Briefly remove the pot from the heat and stir in the flour before returning to the stove to cook the rawness out for about a minute or two.
  3. Add the water, bouillon cubes, carrots, potatoes, tomato paste, herbs, pepper, sugar, and mashed potato flakes to cook until the vegetables are tender. (If you want the carrots to get a better head start, you can stick them in the microwave in a covered container with some water and cook them about five minutes first).
  4. Be sure to stir the soup occasionally to keep from sticking.
  5. Add the macaroni and salt last and continue cooking for about a half hour more. The cooking time should be at least an hour.
  6. ENJOY!
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