This cream of vegetable soup is so much better than anything you’ll ever get from a can. Trust me. You want to make this.
Ahhh, the fall weather is truly upon us. Or it was. I swear. I was waking up to temps in the 20s, and we weren’t getting out of the 40s. Apparently my complaining helped, as it was sunny and got up into the mid 50s today.
I’m still sticking with the soup I made this weekend though. It was good, and there’s a tiny bit left, as the wee ones don’t/can’t eat this. Yay, more for me. Even my husband liked it.
How to Make Cream of Multi-Vegetable Soup:
1 red onion, chopped
3 cloves garlic, sliced
1 green onion, sliced
1/2 t nutmeg
1/2 t pepper
1/2 t salt
1 T butter
3 c chicken stock
1 c dry white wine (not an icky bottle; something you want to drink the rest of)
2 c milk
1 lb broccoli, blanched
1/2 lb fresh spinach
8 oz cheddar cheese
Chop your veggies, including a rough chop of the lightly blanched broccoli.
Melt the butter with 1/4 c chicken stock in your soup pan. Once melted, add the onion, garlic, and green onion. Cook for 10 minutes until translucent, then add the nutmeg and pepper.
Add the chicken stock and wine. Add the spinach and cover until the spinach has wilted. Add the broccoli, and use an immersion blender to puree the whole lot. (Or put some of the liquid in the blender with all the vegetables and blend then return it to the pot).
Add the milk and bring to a light simmer. Slowly add the cheese, stirring until melted between each handful. Decide that 8 oz of cheese isn’t enough, and add another 4 oz if you’re anything like me but decide not to put it in the recipe, because 8 oz already sounds like a lot of cheese.
Once the cream of vegetable soup fully cools, place it into a tightly sealed container. Store leftovers up to three days in the fridge.
Reheat this soup gently, as the cheese and dairy will separate if you heat it too hot or too fast.