Spicy and Creamy Vegetable Soup

Spicy and Creamy Vegetable Soup

9 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
nuttyflower
Recipe by  nuttyflower

“This is my take on a Tuscan favorite.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
  2. Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

Share It

Reviews (9)

Rate This Recipe
jking
3

jking

This was really, really good. The only changes I made were instead of the Rotel, I used fresh tomatoes and green peppers, and Frank's Hot Sauce. I also used half and half instead of heavy cream. Absolutely delicious, will definitely make again.

wannabe_writer
3

wannabe_writer

My husband scolded me for having been married to him for the last 7 years and never serving this to him before. He said it was the best soup I have ever made. Thanks for a fantastic recipe! Alterations: I didn't have celery, green beans or mushrooms on hand, but it was still good. I did have 1/2 cup dry lentils, so I threw them in at the same time as the potatoes to add heartiness since I was missing some ingredients. I also added some salt--not sure how much as I did it to taste, but it was quite a bit. The soup was quite spicy, so I added a little milk to the kids' bowls after I served it, which also helped with the temperature for them. Hubby and I ate it and lived it full strength.

Saveur
2

Saveur

This soup was a nice change of pace for us. Love all of those fresh veggies! The broth is excellent, and the trio of dill, thyme, and rosemary works wonderfully in this recipe. A few tweaks, I used about 1/2 lb hot italian sausage, browned and removed from the pot to be added back later. I just eyeballed the amount of veggies, and probably ended up doubling most. I sauteed the sliced mushroom with the onion/celery/carrot mix, sauteed in the sausage drippings, and used low sodium chicken broth, about 8 cups total. I also used a bit more heavy cream, and celery salt to season. A nice summer-into-fall soup! Thanks for sharing your recipe with AR.

More Reviews

Similar Recipes

Quick Italian Vegetable Soup
(92)

Quick Italian Vegetable Soup

Fat-Free Vegetable Soup
(40)

Fat-Free Vegetable Soup

Spicy Vegetable Beef Soup
(33)

Spicy Vegetable Beef Soup

Creamy Vegetable Soup
(14)

Creamy Vegetable Soup

Creamy Vegetable Cheese Soup
(16)

Creamy Vegetable Cheese Soup

Creamy Green Bean Soup
(10)

Creamy Green Bean Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 10.9 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quick Italian Vegetable Soup

>

next recipe:

Spicy Vietnamese Beef Noodle Soup