Hearty Chunky Vegetable Soup | Slimming Eats Recipes (2024)

FAQs

What is a thick hearty soup called? ›

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients.

Rich in Essential Nutrients

Low-sodium versions of chunky canned ready-to-serve vegetable soup provide about 23 percent of the daily value for potassium, 52 percent of the DV for vitamin A, 14 percent of the DV for riboflavin and 10 percent of the DV for fiber.

These categories cover multiple different types of soup, including clear soups such as consommé, bouillon and broth and thick soups including purees, velouté and cream soup, such as the classic Campbell's range.

Minestrone ranges from a thick and dense texture with very boiled-down vegetables to a more brothy soup with large quantities of diced and lightly cooked vegetables; it may also include meats.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Before serving, we'll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you'll notice a big difference!

Soup That Eats Like a Meal

Bold. Hearty. Campbell's® Chunky® soup is the perfect solution to a hunger that just won't quit.

For those wanting a more intense regime, a vegetable soup can replace two meals a day for five to seven days without any negative side effects.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What not to put in soup? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

Chowder is a thick, chunky soup. Traditionally, chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese are also popular.

Thick Soups. There are two kinds of thick soups: cream soups and puree soups. In general, cream soups are thickened with a roux or other starch, while puree soups rely on a puree of the main ingredient for thickening.

The two kinds of thick soups are cream and pureed soups. Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux.