Rating: 4.06 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

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

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. Do not boil.

Nutrition Facts

386 calories; protein 5.2g; carbohydrates 14.9g; fat 35.2g; cholesterol 124.3mg; sodium 604.5mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
08/07/2003
I really liked this recipe. It reminds me of the soup they serve at the Dixie Stampede in Branson MO. I added extra veggies especially extra asparagus. My 5 kids thought the recipe okay it varied from "amazing" (my 14 yr old boy) to "mediocre" (my 7 yr old girl). It kept well in the fridge and I thought it heated up just as good. I only had cream of chicken soup and used butter instead of margarine. I would definitely make this one again. Adding shredded sharp cheddar cheese on top of the bowls is a real flavor booster. Serve this with warm bread!!! Read More
(19)

Most helpful critical review

Rating: 1 stars
03/04/2003
Was not impressed it sounded good on paper but didn't turn out that way. Not worth making. Read More
(12)
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
08/07/2003
I really liked this recipe. It reminds me of the soup they serve at the Dixie Stampede in Branson MO. I added extra veggies especially extra asparagus. My 5 kids thought the recipe okay it varied from "amazing" (my 14 yr old boy) to "mediocre" (my 7 yr old girl). It kept well in the fridge and I thought it heated up just as good. I only had cream of chicken soup and used butter instead of margarine. I would definitely make this one again. Adding shredded sharp cheddar cheese on top of the bowls is a real flavor booster. Serve this with warm bread!!! Read More
(19)
Rating: 1 stars
03/04/2003
Was not impressed it sounded good on paper but didn't turn out that way. Not worth making. Read More
(12)
Rating: 5 stars
07/19/2006
Just returned from Ireland and was looking for a creamy vegetable soup like the many I ate there. This one was perfect in every way. I only used 2 cups of cream instead of 3 but otherwise followed the recipe. It is delicious and I think it is lovely to look at as well. Read More
(11)
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Rating: 1 stars
06/13/2003
This soup is EXTREMELY salty tasting and there is no extra salt in the recipe. The taste is exceptionally terrible. Read More
(10)
Rating: 4 stars
05/08/2005
I really like this soup it's not visually appealing just in case you're taking it to a potluck. Read More
(6)
Rating: 5 stars
10/09/2005
I've really enjoyed this recipe. Although I don't care for the puree version. I personally choose to use frozen asparagus and carrots finely chopped as well as canned potatoes (saves time). I sautee my onion in a little butter and add to the mix as stated. I do not puree due to the disturbing appearance even though it tastes fine. I also used half / half instead of cream and added potato flakes to thicken. Great recipe always enjoyed it at The Dixie Stampede in Branson MO. Read More
(5)
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Rating: 4 stars
02/08/2008
I didn't follow this recipe exactly since I was trying to use up a bunch of things I had on hand but I made something similar and I would say this is a good base that would work with lots of variations. The creamy texture along with the veggie flavor works well. For the record I made my recipe with the following that I had leftover: instead of a can of asparagus: about 7 stalks of cooked asparagus (from Roasted Asparagus with Balsamic Vinegar from this site); instead of plain chopped carrots: some cooked baby carrots with a brown sugar butter sauce; instead of chicken and rice soup: about 1/2 cup of leftover parmesan rice a roni and a can of Marie Callendar's chicken pot pie soup; instead of chopped potatoes: half a 1 1/2 quart casserole dish of a potato casserole made with potatoes alfredo sauce broccoli onion garlic powder and monterey jack cheese. I also chopped up some extra onion and broccoli. I threw all this into a pot with the spices and chicken broth as recommended and boiled for 10 minutes or so (since the veggies were already cooked). Then I pureed it and poured it back in the pan and added some half and half (I didn't measure it - I just looked for the right consistency - probably about 1-2 cups) and more pepper. I can't believe this puree of leftovers was actually so creamy and tasty! Thanks Micheal. Read More
(5)
Rating: 5 stars
11/13/2004
Best soup recipe I have found in a long time. Very easy and while eating it felt I was in Ireland again Read More
(5)
Rating: 5 stars
10/04/2005
Excellent soup I did add a dash of salt to it. Read More
(3)