dixie stampede creamy vegetable soup
This delightful creamy vegetable soup is inspired by the famous Dixie Stampede show. It’s rich, hearty, and perfect for warming up on a chilly day. Packed with fresh vegetables, it's a comforting dish that pairs well with crusty bread.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Measuring cups and spoons
- 1 Chopping board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 1 cup heavy cream For a healthier option, can use evaporated milk or plant-based cream.
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.
- Add the diced carrots, celery, and bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes and other vegetables are tender.
- Stir in the frozen mixed vegetables, heavy cream, dried thyme, salt, and pepper. Simmer for another 5 minutes.
- For a creamier texture, use a blender or an immersion blender to blend a portion of the soup to your desired consistency.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a healthier option, you can substitute the heavy cream with evaporated milk or a plant-based cream alternative.
Feel free to customize this soup by adding any of your favorite vegetables or herbs.
This soup stores well in the refrigerator for up to three days and can be frozen for longer storage.