Dixie Stomp Cream of Vegetable Soup

12 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  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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Adjust Servings

Original recipe yields 8 servings



  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)

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 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!!!



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

Ann L.

Ann L.

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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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cream of Artichoke Soup I


next recipe:

Beer Cheese Soup II