Dixie Stomp Cream Of Vegetable Soup
This chef-curated Dixie Stomp Cream Of Vegetable Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 38g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 451 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Dixie Stomp Cream Of Vegetable Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dixie Stomp Cream Of Vegetable Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dixie Stomp Cream Of Vegetable Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 onion, sliced
- 1 cup sliced carrots
- 1 potato - peeled and cubed
- 1 (10.5 ounce) can condensed
- chicken and rice soup
- 1 (15 ounce) can asparagus
- 2 (14.5 ounce) cans chicken broth
- 2 cubes chicken bouillon
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black
- pepper
- 3 cloves garlic, minced
- 1 tablespoon margarine
- 3 cups heavy cream
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
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 margarineStep 2: Technique & Execution
Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tenderStep 3: Technique & Execution
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 blendedStep 4: Technique & Execution
Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 451 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 38g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 22g | Complex, slow-digesting dietary fiber |
| Fat | 22g | Wholesome dietary lipids for micronutrient absorption |
Dixie Stomp Cream Of Vegetable Soup
This chef-curated Dixie Stomp Cream Of Vegetable Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: 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
Technique & Execution: Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender
Technique & Execution: 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
Technique & Execution: Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like asparagus become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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