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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potato - peeled and cubed
1 (10.5 ounce) can
condensed chicken and rice soup
1 (15 ounce) can
2 (14.5 ounce) cans
ground black pepper
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.
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.
This soup is EXTREMELY salty tasting and there is no extra salt in the recipe. The taste is exceptionally terrible.
I really like this soup, it's not visually appealing, just in case you're taking it to a potluck.
I didn't follow this recipe exactly, since I was trying to use up a bunch of things I had on hand, but I made something similar and I would say this is a good base that would work with lots of variations. The creamy texture along with the veggie flavor works well. For the record, I made my recipe with the following that I had leftover: instead of a can of asparagus: about 7 stalks of cooked asparagus (from Roasted Asparagus with Balsamic Vinegar from this site); instead of plain chopped carrots: some cooked baby carrots with a brown sugar butter sauce; instead of chicken and rice soup: about 1/2 cup of leftover parmesan rice a roni and a can of Marie Callendar's chicken pot pie soup; instead of chopped potatoes: half a 1 1/2 quart casserole dish of a potato casserole made with potatoes, alfredo sauce, broccoli, onion, garlic powder, and monterey jack cheese. I also chopped up some extra onion and broccoli. I threw all this into a pot with the spices and chicken broth as recommended and boiled for 10 minutes or so (since the veggies were already cooked). Then I pureed it and poured it back in the pan and added some half and half (I didn't measure it - I just looked for the right consistency - probably about 1-2 cups) and more pepper. I can't believe this puree of leftovers was actually so creamy and tasty! Thanks, Micheal.
I've really enjoyed this recipe. Although I don't care for the puree version. I personally choose to use frozen asparagus and carrots, finely chopped, as well as canned potatoes (saves time). I sautee my onion in a little butter and add to the mix as stated. I do not puree due to the disturbing appearance even though it tastes fine. I also used half / half instead of cream and added potato flakes to thicken. Great recipe, always enjoyed it at The Dixie Stampede in Branson, MO.
Best soup recipe I have found in a long time. Very easy and while eating it felt I was in Ireland again
* Percent Daily Values are based on a 2,000 calorie diet.
Dixie Stomp Cream of Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 386
** Calories from Fat: 317
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