Dixie Stomp Cream of Vegetable Soup

12

"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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Ingredients

45 m servings 386 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.)

Reviews

12
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 follow...

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 v...

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). ...

Best soup recipe I have found in a long time. Very easy and while eating it felt I was in Ireland again

Excellent soup, I did add a dash of salt to it.