Hearty Chunky Vegetable Soup | Slimming Eats Recipes (2024)

FAQs

What is a thick chunky soup called? ›

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.

Chowder is a thick, rich, hearty, and creamy soup that typically uses stock and cream; it is thickened with roux. Chowders come in many varieties but generally have one common ingre- dient—chunks of potato.

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.

The term 'bisque' tends to be used in a looser and more general sense these days, which can make it a little tricky to define. Broadly speaking, however, it refers to a thick soup, with a base made from blended ingredients, an extremely smooth texture and lots of cream.

To make potage, you take a variety of vegetables that you grow together in your garden add some meat and then boil it all together with water to form a thick mush. Similar to potage is pottage. Pottage is an ancient thick soup made by boiling vegetables and grains.

Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn. Other key ingredients of chowder soups are heavy cream and potatoes.

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.

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat. I like my Vegan Pesto recipe, or Gotham Greens vegan pesto.

What chunky soup eats like a meal? ›

Campbell's® Chunky® Steak & Potato Soup—Soup That Eats Like a Meal®. When you need food that works as hard as you do, grab Campbell's® Chunky® soups. Our big flavor, big pieces and bold ingredients will help you fight back when NFL-sized hunger hits.

General guidelines recommend that adults consume at least five servings of vegetables each day. Soup can be a great way to boost your intake. May reduce heart disease risk: Studies have shown that plant-based eating may help reduce the risk of heart disease and other health conditions.

Chunky Soups

A minestrone is a famous example of a chunky soup, and the Jewish Matzah ball soup is another way to create a tasty soup. You can also call a chunky soup an unpassed soup, as the soup has not been strained of any chunks before serving.

Thick Soups. There are generally two different types of thick soups: Cream veloute-based soups and puree soups. Cream veloute-based soups are thickened with a roux, while puree soups rely on a puree of the main ingredient for thickening. But in certain ways, the two soups are very similar.