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Dixie Stomp Cream of Vegetable Soup

Dixie Stomp Cream of Vegetable Soup

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Michael

Michael

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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

CSIEFER
19

CSIEFER

8/6/2003

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 varied 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!!!

CRETER
12

CRETER

3/4/2003

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

Ann L.
10

Ann L.

7/19/2006

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 followed the recipe. It is delicious and I think it is lovely to look at as well.

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