I love this recipe! Knowing the Creamy Vegetable Soup was always a highligh when attending Dixie Stampede. There were times I would consider buying a ticket to see the show just for the soup! I have simplified it down to the point that it only takes about 30 minutes to make start to finish.
Children like this soup too. This soup is so yummy my 18-month old acts like she can't get enough of it. I have had other children that refuse to eat vegetables say they love this soup.... until they found out vegetables were in it!
Dixie Stampede’s Cream of Vegetable Soup- Simplified
2 cups of frozen mixed vegetables (corn, peas, green beans and carrots)
1 quart chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups heavy whipping cream
Fully cook all the vegetables. Drain most of the water off. Place the cooked vegetables into a food processor or blender and puree. Place the vegetable puree back into the pot. Add the chicken broth, garlic powder and onion powder. Bring to a boil. Reduce heat and add heavy whipping cream. Heat thoroughly and serve.
*This soup is wonderful with cheddar biscuits or if you want to try to go a little lower carb, top with real bacon bits and cheddar cheese.
Enjoy!
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