If you ask many of us here at Parade, Dolly Parton can do no wrong. There’s really no reason to tell Dolly “No,” and if you ask me, we should all do as Dolly says. So, when I found out that a copycat recipe of a staple item on the menu at the icon’s Stampede dinner show was available to the public online, it was my obligation to hit the kitchen and give it a shot. This recipe that had me running for the stove to get cooking? The Cream of Vegetable Soup.
I still have yet to visit Stampede for myself, so this might be the closest I’ll ever get to the great food and live action that the dinner show is known for. So, without further ado, let’s get started on how to make this soup and see if it’s as good as fans say it is.
Get the recipe: Dolly Parton’s Stampede Cream of Vegetable Soup
Ingredients for Dolly’s Cream of Vegetable Soup
This is a very easy soup to make and if you’re as lucky as I was, you probably found all the ingredients already hanging around in your kitchen.
The recipe calls for frozen peas, corn, canned green beans, carrots, butter, flour, chicken broth, garlic powder and onion powder and heavy cream.
How to Make Dolly’s Cream of Vegetable Soup
Now the recipe calls for you to cook the vegetables individually before blending or finely chopping them, but I cheated a little. I happened to have a frozen bag of mixed vegetables in the freezer, which contained all the vegetables I needed for the soup (peas, corn, green beans and carrots). I saved myself a little bit of time and cooked the vegetable medley on the stove before throwing it in the blender.
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Place the vegetables off to the side and turn to making a blonde roux with the butter and flour. Melt the butter in a large pot over medium heat, then mix in the flour. Cook for about one minute, making sure to not overcook and brown the roux.
Next, add in your chicken broth, vegetables and seasonings. Bring the mixture to a boil, then let the soup simmer. As a finishing touch, stir in the cream.
What I Thought of Dolly’s Cream of Vegetable Soup
My honest opinion of the soup is that it was way too simple to make for it to taste that good. I’m normally not a fan of either soup or vegetables, but after two bowls of Dolly’s Cream of Vegetable Soup, I’m ready to join the soup lover’s club—or the Dolly Parton chapter, at least.
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Dolly’s Cream of Vegetable Soup is hearty, creamy and warms the soul with each sip. Surprisingly, the garlic powder and onion powder add plenty of flavor and aroma. I think this would be the perfect soup to enjoy on a cold day, and with winter approaching, I plan to run this recipe back again once the temperatures start to drop.
Tips for Making Dolly’s Cream of Vegetable Soup
There are only two things I think would make this soup even better.
1. Don’t go for the frozen vegetables. Although I took the easy way out because it’s what I had on hand, when I make this again, I would opt to cook the individual vegetables separately, as Dolly calls for in the recipe. Lesson learned: Dolly knows best.
2. Don’t forget the side item. Making a side of garlic bread or grilled cheese to go with this soup would take it to the next level.
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