Vegetable Cheese Soup is a quick and easy meatless meal. Top it with a few croutons and a side of crusty bread and it can be pure heaven!
Ingredients you will need:
1 sm to med onion
1 lg clove minced or chopped garlic (more or less to taste) 1 sm to med head broccoli
1 sm to med head caulifower
3 large carrots, julienned
2 cups vegetable broth
1/2 cup milk (whole or 2%)
4 oz sharp cheddar
about a teaspoon of oil for your pan
Prepare Your Ingredients
Start by preparing all of your vegetables. Wash all the fresh vegetables (be sure to check optional add-ins at the bottom of this page). Cut your broccoli and cauliflower into bite-sized pcs and julienne your carrots. Also, prepare any add-ins that you selected from the list! Once the veggies are prepared, you can heat your pan over medium heat and add your teaspoon or so of oil.
It is now time to add the onion to your pan and saute it until it begins to become translucent, then add your garlic. Cook the onion and garlic just until they begin to brown a bit, then carefully add your broth to the pan. Bring this to a low boil and add your prepared vegetables. Cover and reduce to a simmer for about 10 – 15 minutes or until the vegetables are soft. Be careful that they do not become too soft yet, as they will continue to cook as you finish your soup!
Combine your Broth and Veggies
I like to use my immersion blender at this point and give the veggies a few pulses. This seems to get the flavors to combine nicely. If you do not yet have an immersion blender, I encourage you to get one. I LOVE this Epica 4 in 1. I use it almost every day for something. Definitely well worth having around.
Finishing Your Soup
It is now time to slowly add the milk to your soup. Adding it too quickly may cause it to separate and it will look curdled. After you add the milk and bring the soup back up to simmering, add the cheese and a little freshly ground pepper.
I do not add salt, but you can if you think it needs it. I find that the broth and cheese have enough in them already for my taste.
Options are Plenty
There are so many variations for this soup, I cannot possibly list them all. Use your imagination, follow your taste. Be careful of your quantities, though. You want soup, not a vegetable dish with sauce! Here are some ideas to get you started:
Small handful of Baby Spinach
Red Bell Pepper, diced
2 oz of Cream Cheese, or Feta Cheese
Chicken Broth instead of vegetable broth
If you are in a hurry, it is totally okay to use a bag of frozen winter mix vegetables, instead of having to prep the fresh ones. Use caution to not over-cook them, and they will be fine.
This soup is a great go-to recipe for me. It is an easy meatless meal that is quick, versatile, and comforting. Packed with nutrition from the vegetables, paired with the comfort of the melted cheese, can it get any better? YES, if you top it with some seasoned croutons and a hunk of hard, crusty bread!