Dixie Stomp Cream of Vegetable Soup Popular Recipes

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Dixie Stomp Cream of Vegetable Soup

"This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!"

Ingredients :

  • 1 onion, sliced
  • 1 cup sliced carrots
  • 1 potato - peeled and cubed
  • 1 (10.5 ounce) can condensed chicken and rice soup
  • 1 (15 ounce) can asparagus
  • 2 (14.5 ounce) cans chicken broth
  • 2 cubes chicken bouillon
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon margarine
  • 3 cups heavy cream

Instructions :

Prep : 25M Cook : 8M Ready in : 45M
  • 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.
  • 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.)
  • 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.)

Notes :

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