Dixie Stomp Cream of Vegetable Soup

12

"This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!"

Ingredients

45 m {{adjustedServings}} servings 386 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
  2. Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
  3. Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)
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Reviews

12
  1. 14 Ratings

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I really liked this recipe. It reminds me of the soup they serve at the Dixie Stampede in Branson, MO. I added extra veggies, especially extra asparagus. My 5 kids thought the recipe okay, it...

Was not impressed it sounded good on paper but didn't turn out that way. Not worth making.

Just returned from Ireland and was looking for a creamy vegetable soup like the many I ate there. This one was perfect in every way. I only used 2 cups of cream instead of 3 but otherwise follow...