“This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!” - by Michael
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.)
- 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.)
Nutrition
Amount Per Serving (8 total)
- Calories
- 386 cal
- 19%
- Fat
- 35.2 g
- 54%
- Carbs
- 14.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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 varie..." See mored from "amazing" (my 14 yr old boy) to "mediocre" (my 7 yr old girl). It kept well in the fridge and I thought it heated up just as good. I only had cream of chicken soup and used butter instead of margarine. I would definitely make this one again. Adding shredded sharp cheddar cheese on top of the bowls is a real flavor booster. Serve this with warm bread!!!"
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