Spicy and Creamy Vegetable Soup

Spicy and Creamy Vegetable Soup

13
nuttyflower 0

"This is my take on a Tuscan favorite."

Ingredients 1 h 20 m {{adjustedServings}} servings 120 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Catherine's Spicy Chicken Soup

This delicious soup takes a little time but is oh so worth it.

Quick and Easy Vegetable Soup

See how to make a healthy, super-simple vegetable soup.

Footnotes

  • Cook's Note:
  • This is easily made vegetarian by using veggie base, cubes, or broth. You can sub water and base for 6 cups chicken broth. I brown the mushrooms to yield a firmer texture and nuttier taste. This freezes well. You may need more water as the soup cooks down. Check for seasonings as you add water, you may want to add more base as well.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
jking
10/16/2012

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.

Saveur
8/30/2012

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.

wannabe_writer
8/18/2012

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.