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dixie stampede creamy vegetable soup

dixie stampede creamy vegetable soup

This creamy vegetable soup is a delightful comfort food inspired by the famous Dixie Stampede. Rich in flavor and loaded with a variety of vegetables, it makes for a perfect starter or a light meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 ladle
  • 1 blender or immersion blender (optional)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 medium potatoes, peeled and diced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup green beans, chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 cup heavy cream For a healthier version, you can use half and half or substitute with a non-dairy cream.
  • to taste salt
  • to taste pepper
  • optional chopped fresh parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced carrots, celery, and potatoes to the pot. Sauté for about 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and add the corn, green beans, dried thyme, and dried basil. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
  • Once the vegetables are cooked, use an immersion blender to blend the soup until smooth, or allow it to cool slightly and blend in batches in a regular blender.
  • Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream. Heat the soup over low heat until warmed through, about 5 minutes.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with chopped fresh parsley if desired.

Notes

For a healthier version, you can use half and half instead of heavy cream or substitute with a non-dairy cream.
Feel free to customize the vegetable selection based on your preferences or what you have available.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.