Spicy and Creamy Vegetable Soup

Spice up this Italian-inspired vegetable soup with canned tomatoes with hot chilies, and then smooth it out with a little bit of cream.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 120 Calories

Ingredients

• ½ cup heavy whipping cream
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 6 cups water
• 2 bay leaves
• 1 cup peeled and cubed potatoes
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried dill weed
• ½ cup diced celery
• ½ white onion, chopped
• 1 (8 ounce) package fresh mushrooms, sliced
• ½ cup diced carrot
• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 4 large cloves garlic, finely chopped
• 3 tablespoons chicken soup base
• ½ cup fresh green beans, trimmed and snapped (Optional)
• ½ bunch kale, stemmed and chopped

Recipe Instructions

Step 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.

Step 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.

Step 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.