Recipe by nuttyflower
"This is my take on a Tuscan favorite."
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white onion, chopped
4 large cloves
garlic, finely chopped
chopped fresh parsley
dried dill weed
chicken soup base
1 (14 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
peeled and cubed potatoes
fresh green beans, trimmed and snapped
1 (8 ounce) package
fresh mushrooms, sliced
heavy whipping cream
kale, stemmed and chopped
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.
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.
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.
I live in a household of picky eaters....EVERYONE LOVED IT!! One of the BEST SOUPS i have ever made!
I followed the directions almost exactly. I substituted a can of evaporated milk for the heavy cream, and used a tablespoon of Italian seasoning in place of the parsley, thyme, and rosemary. It turned out delicious!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy and Creamy Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 70
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