Spicy and Creamy Vegetable Soup

4.6
(16)

This is my take on a Tuscan favorite.

2
2
Prep Time:
45 mins
Cook Time:
35 mins
Total Time:
1 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 tablespoon olive oil

  • ½ white onion, chopped

  • ½ cup diced carrot

  • ½ cup diced celery

  • 4 large cloves garlic, finely chopped

  • 2 bay leaves

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried dill weed

  • 6 cups water

  • 3 tablespoons chicken soup base

  • 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  • 1 cup peeled and cubed potatoes

  • ½ cup fresh green beans, trimmed and snapped (Optional)

  • 1 tablespoon olive oil

  • 1 (8 ounce) package fresh mushrooms, sliced

  • ½ cup heavy whipping cream

  • ½ bunch kale, stemmed and chopped

Directions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.

  2. Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.

  3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

Cook's Note:

This is easily made vegetarian by using veggie base, cubes, or broth. You can sub water and base for 6 cups chicken broth. I brown the mushrooms to yield a firmer texture and nuttier taste. This freezes well. You may need more water as the soup cooks down. Check for seasonings as you add water, you may want to add more base as well.

Nutrition Facts (per serving)

120 Calories
8g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 120
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 17mg 6%
Sodium 837mg 36%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 3g
Vitamin C 36mg 181%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 362mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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