Dixie Stomp Cream of Vegetable Soup Recipe

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Dixie Stomp Cream of Vegetable Soup
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Ingredients:

Directions:

  1. 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.
  2. 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.)
  3. 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. (Note: Do not boil.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.48 Kcal (844 kJ)
Calories from fat 164.84 Kcal
% Daily Value*
Total Fat 18.32g 28%
Cholesterol 61.96mg 21%
Sodium 319.8mg 13%
Potassium 184.75mg 4%
Total Carbs 8.44g 3%
Sugars 2.25g 9%
Dietary Fiber 1.41g 6%
Protein 1.95g 4%
Vitamin C 3.8mg 6%
Vitamin A 0.3mg 11%
Iron 0.4mg 2%
Calcium 49.4mg 5%
Amount Per 100 g
Calories 184.51 Kcal (773 kJ)
Calories from fat 150.96 Kcal
% Daily Value*
Total Fat 16.77g 28%
Cholesterol 56.74mg 21%
Sodium 292.87mg 13%
Potassium 169.19mg 4%
Total Carbs 7.73g 3%
Sugars 2.06g 9%
Dietary Fiber 1.29g 6%
Protein 1.78g 4%
Vitamin C 3.5mg 6%
Vitamin A 0.3mg 11%
Iron 0.3mg 2%
Calcium 45.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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