Oh, it’s soup season, friends.
Sure, it’s still 909345807345 degrees outside, but in my continuing quest to chivy fall along, I’ve decided it’s time to start cooking up some soup, and first up is one of my favorites: Fall Veggie Soup with Cheddar Cheese.
I first learned of this recipe a few years ago from an in-person (man, remember things that were in-person) cooking demonstration class I took with a good friend to celebrate all things fall! We learned this soup, cabbage rolls, pumpkin desserts… it was fun AND delish!
Now, whenever I declare it “soup season” in the fall, this one is always first up in the docket!
Here’s how it goes down…
Fall Vegetable Soup with Cheddar
4 tablespoons of butter (divided)
4 cloves of garlic (chopped)
4 tablespoons of flour
1 quart of chicken stock
2 cups of cauliflower florets
2 cups of broccoli florets
1 box of frozen spinach, thawed but not drained
1 pint of heavy cream
2 cups of tasty cheddar cheese, shredded
salt, pepper, etc
(you could also add diced onion to the saute, but my husband hates them..)
Melt 2 tablespoons of butter into a large Dutch oven and saute the garlic. Add in the rest of the butter and the flour and stir together, cooking over medium heat for a minute.
Add the chicken stock and whisk altogether. Bring to a boil then add the cauliflower and broccoli. Lower to a simmer and let it hang out for 15 minutes or until veggies are soft – toss in some salt and pepper while you’re at it.
Puree the soup with an immersion blender to your desired chunkiness (I like it soft and smooth, but you do you), then stir in your box of thawed spinach until well incorporated.
Simmer for another 15 minutes, then add in the heavy cream and cheddar cheese, stirring to mix and melt.
Season and serve with crusty bread and good butter!