Spicy and Creamy Vegetable Soup Recipe - Allrecipes.com
Spicy and Creamy Vegetable Soup Recipe
  • READY IN ABOUT hrs

Spicy and Creamy Vegetable Soup

Recipe by  

"This is my take on a Tuscan favorite."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    45 mins
  • COOK

    35 mins
  • READY IN

    1 hr 20 mins

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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Nov 19, 2012

ok

 
Aug 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.

 
Aug 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.

 
Nov 19, 2014

I have made this 3 times in 2 weeks and every time everyone has loved it! Delicious and healthy.

 
Oct 29, 2014

I gobbled this up like it was my last meal. Followed the cook's notes to make it vegetarian & used 6 cups veggie broth, plus a little more as it cooked down. I sauteed the mushrooms with the veggies, like another reviewer and added a shake or two of salt to my bowl (which I usually need to do if the recipe calls for chicken broth and I use veggie instead.) So delicious and colorful with the perfect amount of heat. Might use the Rotel tomatoes with mild chiles next time for my husband who kept commenting on how spicy it was. I usually don't like spicy food, but this was the right amount for me.

 
Oct 16, 2014

We made some changes based on what we had in the house. Didn't have whipping cream or celery but we did have cream of celery. Doubled the amount of kale because we love it and added garbanzo beans for some added protein and iron. Very hearty.

 
May 12, 2014

Added a couple of sliced & browned sausages. Was delicious!

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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