Veggie Cheddar Soup

This veggie-packed take on broccoli cheddar soup will warm your soul. This recipe is versatile and can easily be frozen in portions to enjoy on a cold winter day.

These winter days have me craving for a warm comforting bowl of soup. This soup has become a go-to, especially when I have a lot of left over vegetables that are about to spoil. This is quite a large batch, even for two people. I like to store the additional soup in single serve containers to heat and eat later.

I like to add only a small bit of cheese and for the flavor, but this is optional. You can substitute vegan alternatives or omit if you like. Additionally, you can add any veggies you desire. If your kids like soup, this is a great way to hide additional vegetables.

Veggie Cheddar Soup

Ingredients

• 1 Tbsp. Butter

• 1 Onion, small and finely chopped

• 4-5 Garlic cloves, crushed

• 1-2 Green Chilies (Optional), finely chopped

• 1 Zucchini, chopped

• 1 Potato, chopped

• 10 oz. Broccoli Florets or one small head of Broccoli

• 10-12 Green Beans

• 1 Carrots, shredded

• 2 Cups Vegetable Stock (I like to use the vegetable bouillon cubes since they are easy to use)

• 1/3 Cup Cheddar Cheese or Mexican Cheese

• 1 Tbsp. Heavy Whipping Cream

• 1 Tbsp. Garlic Powder

• 1 Tbsp. Onion Powder

• 1 Tbsp. Italian Seasoning

• 1 Tsp. Black Pepper

• Salt to Taste

  
  

Directions

1. In a large pot add your butter and let it melt. Add your onions, green chilies and garlic.

2. Once the onions begin to soften start adding your vegetables. I added my zucchini and potatoes, half of the broccoli and green beans. Add some salt to help soften the veggies. Let them cook for 5 minutes.

3. Now add your stock and let it simmer. At this point you can use your immersion blender to blend the soup. If you do not have an immersion blender, you can transfer to a blender.

4. Blend to a puree and now add your shredded carrots and remaining broccoli. Mix well and add a little water if necessary.

5. Now you can add your seasonings: garlic powder, onion powder, Italian seasoning and black pepper.

6. cover the soup and let it simmer for 15-20 minutes. Add your cheese and touch of cream. Stir well. At this time check for salt and add if necessary.

7. Serve hot with your favorite crusty bread. Enjoy!