Best 7 Dixie Stampede Cream Of Vegetable Soup Recipes

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Dixie Stampede Cream of Vegetable Soup: A Culinary Journey of Comfort and Nostalgia

Dixie Stampede Cream of Vegetable Soup is a culinary masterpiece that embodies the essence of comfort and nostalgia. This hearty and flavorful soup is a symphony of fresh vegetables, creamy broth, and a touch of savory seasonings, creating a delightful experience for the senses. With its vibrant green color and velvety texture, this soup is a feast for the eyes and the palate. In this article, we will explore the Dixie Stampede Cream of Vegetable Soup in detail, providing two delectable recipes: a classic version and a vegan alternative. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating this comforting soup. So, prepare to embark on a culinary journey filled with warmth, nourishment, and a touch of Southern charm.

Let's cook with our recipes!

DIXIE STAMPEDE CREAMY VEGETABLE SOUP



Dixie Stampede Creamy Vegetable Soup image

Make Dolly Parton Dixie Stampede Cream of Vegetable Soup at home.

Provided by Stephanie Manley

Categories     Soup

Time 40m

Number Of Ingredients 11

½ cup frozen peas
½ cup whole kernel sweet corn
½ cup canned green beans
½ cup carrots, (peeled & grated)
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 quart chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
1½ cups heavy whipping cream
salt and pepper to taste

Steps:

  • Fully cook all of the vegetables individually and then grind or chop them into small pieces.
  • Make a blond roux by placing the margarine or butter into a large pot over medium heat.
  • When the margarine or butter melts, add the flour. Cook for about one minute. Do not let the roux brown.
  • Add the broth, vegetables, garlic powder, and onion powder to the pot with the roux.
  • Bring to a boil, and then turn the soup down to a simmer.
  • Add the heavy whipping cream, season with salt and pepper, and stir to combine.

Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 246 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

DIXIE STAMPEDE CREAM OF VEGETABLE SOUP RECIPE - (3.7/5)



Dixie Stampede Cream Of Vegetable Soup Recipe - (3.7/5) image

Provided by Susan52

Number Of Ingredients 12

3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup cooked vegetables, finely chopped: potatoes, corn, green beans, lima beans, onion, carrots
1 pint half-and-half cream
Fresh parsley, chopped

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute. Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes. Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil. Garnish soup with chopped parsley and serve.

DIXIE STAMPEDE CREAM OF VEGETABLE SOUP



Dixie Stampede Cream of Vegetable Soup image

We visited Dolly Parton's Dixie Stampede with our son and our in-laws in June and this was soooooo delicious, I had to get the recipe. It was a show stopper! ;) I would consider this a side dish or appetizer but it's so delicious just to dunk biscuits or cornbread into! :)

Provided by Danielle Matthews

Categories     Other Side Dishes

Number Of Ingredients 12

3 Tbsp margerine or unsalted butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp corn syrup
3 Tbsp all purpose flour
1/4 tsp white pepper
1/2 tsp salt
1/2 c chicken broth
1 1/2 c water
3/4 c finely chopped cooked vegetable (some people use diced canned potatoes and canned carrot slices diced very small, veg-all will work)
1 pt half-and-half cream (some people use a heavy cream for a richer taste)
chopped fresh parsley

Steps:

  • 1. In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  • 2. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
  • 3. Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
  • 4. Garnish with chopped parsley and serve.

DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP



Dolly Parton's Dixie Stampede Cream of Vegetable Soup image

Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.

Provided by GingerlyJ

Categories     Vegetable

Time 20m

Yield 2 pints, 2 serving(s)

Number Of Ingredients 12

3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup canned mixed vegetables
1 pint half-and-half cream
chopped fresh parsley

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  • Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
  • Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
  • Garnish with chopped parsley and serve.

Nutrition Facts : Calories 559.1, Fat 45.3, SaturatedFat 20.9, Cholesterol 88.8, Sodium 1163.5, Carbohydrate 28.6, Fiber 2.4, Sugar 3, Protein 11.5

DIXIE STAMPEDE'S CREAM OF VEGETABLE SOUP



Dixie Stampede's Cream of Vegetable Soup image

Recipe By : Dolly Parton's Dixie Stampede Restaurant via LADONNA I have not tried this yet. I am posting it for an ISO request.

Provided by Steve P.

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 quart chicken broth
1/2 cup frozen peas
1/2 cup whole kernel corn, frozen
1/2 cup canned green beans
1/2 cup grated carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy cream

Steps:

  • Fully cook all vegetables individually and then grind into small pieces.
  • Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 259.5, Fat 23.2, SaturatedFat 14, Cholesterol 81.5, Sodium 584.7, Carbohydrate 8.3, Fiber 1.4, Sugar 2.2, Protein 5.8

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP - AUTHENTIC



Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic image

Are you ready for this? FINALLY! Dolly has revealed her recipe for the YUMMY Dixie Stampede Soup in her cookbook called DOLLY'S DIXIE FIXIN'S. I spent almost $30 just to get the REAL recipe for this soup. There is a less than desirable copycat recipe out on the web. It's just not the same. ENJOY! and leave comments please. :) **Remember, they adapted this recipe for a few servings, not a few thousand servings**UPDATE: I would recommend that you make a white/blonde roux with the butter and flour before add the rest of the ingredients. This will help with the thickening and keep lumps out. It could take a good 15 minutes simmering after adding the half and half to see desired consistency.

Provided by DoveChocolatierinKY

Categories     < 15 Mins

Time 15m

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 12

3 tablespoons margarine (I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables (I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream (I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  • Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
  • Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
  • Garnish with chopped parsley and serve.

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP



Dixie Stampede Homestyle Cream of Vegetable Soup image

Make and share this Dixie Stampede Homestyle Cream of Vegetable Soup recipe from Food.com.

Provided by AlohaKimberly

Categories     Vegetable

Time 20m

Yield 32 ounces, 4 serving(s)

Number Of Ingredients 12

3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup vegetables, finely chopped cooked
1 pint half-and-half cream
parsley, chopped

Steps:

  • In a 3qu. sauce pot, melt margarine. Add onion, garlic, and corn syrup. Summer 1 minute. Do not brown.
  • Add flour, white pepper, salt, chicken broth, water and vegetables. Simmer 3 minutes.
  • Add half & half. Simmer until desired consistency. Stir constantly - do not bring to a boil.
  • Garnish with chopped parslet and serve.

Nutrition Facts : Calories 264.4, Fat 22.6, SaturatedFat 10.1, Cholesterol 44.4, Sodium 537.2, Carbohydrate 11.4, Fiber 0.2, Sugar 0.9, Protein 4.9

Tips:

  • Prep your vegetables in advance: Chop, dice, and measure all of your vegetables before you start cooking. This will save you time and ensure that everything gets cooked evenly.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Try to include a mix of root vegetables, leafy greens, and cruciferous vegetables.
  • Don't overcrowd the pot: If you add too many vegetables to the pot at once, they will not cook evenly. Add them in batches, if necessary.
  • Cook the vegetables until they are tender: You don't want the vegetables to be mushy, but you also don't want them to be crunchy. Cook them until they are just tender enough to be pierced with a fork.
  • Season the soup to your taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar for a bit of acidity.
  • Garnish the soup before serving: A sprinkle of fresh herbs, a dollop of sour cream, or a few croutons can add a nice finishing touch to your soup.

Conclusion:

Dixie Stampede Cream of Vegetable Soup is a hearty, comforting, and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make this delicious soup at home. So next time you're looking for a warm and satisfying meal, give Dixie Stampede Cream of Vegetable Soup a try. You won't be disappointed!

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