12/23

Five Vegetable Cheddar Soup

Comfort Foods, Food, Hot, Meal Ideas, Savory, Soups, Veggie Based
By Emma Chapman

Five Vegetable Cheddar Soup (via abeautifulmess.com)I am totally in love with this soup! It packs a big dose of vegetables but still manages to be creamy and totally comfort-food worthy. This soup is similar to broccoli cheddar soup, just with a bit more vegetables thrown in for good measure.

So, it basically has it all. Oh, and it’s extremely easy to make. Did I mention that yet?

Five Vegetable Cheddar Soup (via abeautifulmess.com) I’ve made this a few times in the last month for “research” (but also because I love it!), and I’m happy to report that leftovers warmed up the next day are also great, as well as frozen then thawed and warmed leftovers too.

You can’t go wrong, so make this soup soon!

Best vegetable soup recipeFive Vegetable Cheddar Soup, makes four hearty servings

1 tablespoon olive oil
1 tablespoon butter
2 tablespoons chopped yellow onion
1/2 head of cauliflower (10 oz.)
2 broccoli stalks, stems removed (10 oz.)
1 russet potato (10 oz.)
10 baby carrots (2 oz.)
2 cloves of garlic
4 cups vegetable stock
1 cup cream (I used half and half)
1 cup shredded cheddar cheese
salt and pepper

Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you’re using regular size you may need to peel them first, but this won’t be necessary for baby carrots, which is what I used.

In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.

Easy vegetable soupThen remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids.

Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.

Five Vegetable Cheddar Soup (via abeautifulmess.com) So easy, so good. Here’s a few notes:

-Instead of baby carrots you could use a few regular size carrots (probably about 2 to equal 2 oz.). It doesn’t make a difference, I just tend to buy baby carrots as I’m more likely to snack on those than regular sized carrots. But that’s just me.

-You could certainly use whole milk or any milk in place of the cream here. But the cream makes it, well, creamy, so there’s that. 🙂

-This soup is really delicious even without the cream and cheese. So if you need to keep it dairy free, I’d still recommend this soup, but I’d probably add a little more stock or some soy milk in place of the cream so the texture isn’t too thick.

Happy soup making, you guys! xo. Emma

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Five Vegetable Cheddar Soup

Servings 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons chopped yellow onion
  • 1/2 head of cauliflower 10 oz.
  • 2 broccoli stalks stems removed (10 oz.)
  • 1 russet potato 10 oz.
  • 10 baby carrots 2 oz.
  • 2 cloves of garlic
  • 4 cups vegetable stock
  • 1 cup cream I used half and half
  • 1 cup shredded cheddar cheese
  • salt and pepper

Instructions

  1. Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you’re using regular size you may need to peel them first, but this won’t be necessary for baby carrots, which is what I used.
  2. In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
  3. Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.

Recipe Notes

Instead of baby carrots you could use a few regular size carrots (probably about 2 to equal 2 oz.). It doesn’t make a difference, I just tend to buy baby carrots as I’m more likely to snack on those than regular sized carrots. But that’s just me. -You could certainly use whole milk or any milk in place of the cream here. But the cream makes it, well, creamy, so there’s that. -This soup is really delicious even without the cream and cheese. So if you need to keep it dairy free, I’d still recommend this soup, but I’d probably add a little more stock or some soy milk in place of the cream so the texture isn’t too thick.

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions. 

 

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