Spicy and Creamy Vegetable Soup

Spicy and Creamy Vegetable Soup
  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 1/2 cup diced carrot
  • 1/2 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
  • 1/2 cup fresh green beans, trimmed and snapped (optional)
  • 1 tablespoon olive oil
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 1/2 cup heavy whipping cream
  • 1/2 bunch kale, stemmed and chopped


  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.

04/28/2018
Spicy and Creamy Vegetable Soup, recipe PT15M PT1H 5 455 calories

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