Spicy and Creamy Vegetable Soup

Spicy and Creamy Vegetable Soup

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"This is my take on a Tuscan favorite."
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1 h 20 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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

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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.


  • Prep

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  • 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.


  • 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.


  1. 15 Ratings

Most helpful positive review

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 crea...

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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 crea...

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, ...

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! A...

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 veg...

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 bea...

This is delicious.. only change I made was to use sour cream instead of heavy cream. My canned tomatoes had diced jalepenos and it made for a really nice spiciness, but not overwhelming at all.

Good low calorie high vitamin soup when you don't add the cream.

I make soup often & I'm my own worst critic & I loved this. Don't hate on me for the changes ( I had to work with what I had on hand). I used noodles in place of potatoes. No green beans or cele...

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

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