Tag: vegetable soup

Dolly Parton’s Stampede Soup (Cream of Vegetable)

Dolly Parton's Stampede Soup (Cream of Vegetable)

Dolly Parton’s Stampede Soup
(Cream of Vegetable)

🦋 Happy 80th Birthday Dolly! 🦋
Born January 19, 1946
Pittman Center, Tennessee

Dolly Parton’s Stampede Soup is best known as the creamy, comforting vegetable soup served at Dolly Parton’s Stampede Dinner Attraction in Pigeon Forge, Tennessee and Branson, Missouri. It’s one of those quietly nostalgic dishes that people remember just as much as the show.

The soup is a smooth but not overly fancy cream-style vegetable soup, traditionally made with a blend of canned vegetables cooked with onion and butter, thickened with flour, and finished with milk or cream. The flavor is mild, savory, and gently sweet from the vegetables—meant to be crowd-pleasing and soothing rather than bold or spicy.

Texture-wise, it’s typically partially blended: mostly smooth, but with a little body so it doesn’t feel thin or watery. It’s served hot at the beginning of the meal alongside a biscuit, setting a cozy, down-home tone before the rest of the Southern-style dinner arrives.

Dolly Parton's Stampede Soup (Cream of Vegetable)

Like a lot of classic Southern restaurant soups, its appeal isn’t complexity—it’s familiarity. Stampede Soup is simple, comforting, and nostalgic, very much in keeping with Dolly Parton’s brand of warmth and accessibility.

In honor of her 80th birthday, I decided to make Stampede Soup—and to my delight, it exceeded all expectations. I briefly considered using fresh vegetables, but that wouldn’t be true Stampede Soup; it would just be a standard cream of vegetable. So I stuck with the canned mixed vegetables, and sure enough—it was delicious! Surprisingly easy to make, it’s a recipe I would happily recommend to anyone. Thanks, Dolly! 🦋

Dolly Parton's Stampede Soup (Cream of Vegetable)

🐎 Stampede Soup Recipe 🐎

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Snap Pea, Broccoli, Cauliflower Soup

Snap Pea, Broccoli, Cauliflower Soup

A Lovely Soup for Springtime
Snap Pea, Broccoli, Cauliflower Soup

This blended soup combines snap peas, broccoli, cauliflower, and milk into a smooth, delicate mixture with a naturally sweet, green flavor.

Snap peas add a pop of brightness and color, while cauliflower lends body and a soft, velvety texture without the need for heavy cream. Broccoli brings a hint of earthiness, and milk creates a silky backdrop that ties everything together. A splash of olive oil adds a final touch of richness, giving each spoonful a comforting, balanced feel. With its vibrant color and lively flavor, this soup is a perfect way to celebrate spring — light, fresh, and wonderfully satisfying.

Snap Pea, Broccoli, Cauliflower SoupSnap Pea, Broccoli, Cauliflower Soup Recipe

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Cook The Cover

Cook The Cover

Veggie Broth, Crispy Tofu, Gai Lan
Watermelon Radish, Carrot, Bok Choy, Sesame Chili Oil

Have you received a copy of a food magazine in the mail with a cover photo that absolutely floors you? February 2018 Bon Appetit did that for me. There was no way that I wasn’t going to “Cook The Cover” and make that gorgeous Crispy Tofu in Shiitake Broth.

Alas, time passed and I didn’t make it. But, last Saturday’s trip to the Torrance Farmers Market gave me the inspiration…it came from a vegetarian Korean food booth called Dave’s Gourmet Korean Food with a sample of his hot “Vegee Broth.” It was amazing – complex flavors in a vegetarian broth made with fermented vegetable juice, sea salt, low sodium gluten-free soy sauce, and miso.

As I walked the market, watermelon radish and bok choy remembered from that February magazine cover ended up in my basket. I already had carrots and firm tofu at home.

One ingredient that is not in Bon Appetit’s recipe was beautiful Gai Lan, also known as Chinese broccoli. Slightly bitter and slightly sweet, with tasty broad leaves, petite buds, a few pretty white flowers, and tender stems – this had to be added to my version of the vegetable soup.

Here is the link to the original recipe by Bon Appetit, and my adaptations are listed below. Those in the Los Angeles area can find Dave’s Vegee Broth at various Farmers Markets across the county. If you are not in LA, simply follow the original broth recipe. It will take a little longer but be, no doubt, worth your time.

Veggie Broth, Crispy Tofu, Gai Lan Recipe

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Baja-Style Tortilla Vegetable Soup


Baja-Style Tortilla Vegetable Soup
Garnished with Avocado, Lime, Serrano, Cilantro
Queso Blanco

Baja California, Mexico! Have you been? Unfortuately it’s been a few years since I’ve been down there. We loved Ensenada –  a couple decades ago we rode our bicycles 50 miles from Rosarito to Ensenada. That ride is still going strong, in its 31st year. And we always love Los Cabos, with it’s great beaches, restaurants, nightlife and fishing. In Guerrero Negro, where the whales come in the winter to give birth, you can experience them up close in the lagoon.

Fish tacos have been a specialty in Baja, no wonder, as it is a long thin spit of land surrounded by water. Traditionally, the tacos are local fried fish served on a corn tortilla, with shredded cabbage, onion, crema, and lime. That’s the way I remember them sold from street vendors in Ensenada back in the early 80’s. Speaking of Ensenada, have you been to Hussong’s (est. 1892), the oldest cantina in the Californias?

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Beet Soup with Truffle Oil

Beet Soup
White Truffle Oil
Crème Fraîche

Cover the beets with water. Bring to boil then simmer until very tender. When beets are cool enough to handle; trim, peel and slice.

Strain the beet cooking liquid through a coffee filter, reserve.

While the beets cook, bring stock to a boil in a large soup pot. Add carrot, cabbage, onion, garlic, tomato, bay leaves. Simmer for 30 minutes.
Approximate Quantities:
  • 4 or 5 beets
  • 1 chopped head cabbage
  • 1 sliced medium onion
  • 4 sliced carrots
  • 7 crushed garlic cloves
  • 2 bay leaves
  • 1 bunch dill
  • 1 large can seeded peeled tomatoes
  • 8 c. stock ((beef or vegetable)
  • sugar, red wine vinegar, salt and pepper to taste
  • truffle oil and crème fraîche for garnish

After about 30 minutes, add sliced beets, beet liquid, and a bunch of dill. And red wine vinegar, sugar, salt and pepper to taste. Simmer for another 15 minutes. Remove bay. Purée with an immersion blender. Adjust seasonings.

Serve hot or cold. Drizzle crème fraîche, white truffle oil, dill sprig garnish. In the last post, I was pondering the value of “optional” ingredients. The truffle oil here is not optional. It is what makes this soup special!
One of the best wine pairings I can remember was enjoyed at Chef Nancy Oakes’ Boulevard in San Francisco where Chioggia beets (Italian heirloom variety) were paired with a fruity flavorful red wine from Brouilly. Definitely try this soup with a Brouilly if you can find one, if not, try a more readily available Beaujolais.

Delightful Color, Cheery Garnish
Highly Nutritious
Delicious Deep Earthy Flavors