I went to the grocery store on Sunday and had this overwhelming urge to buy nothing but vegetables. Maybe it was because Spring is finally here, but I wanted produce. Of course, I had no idea what to actually do with all of these veggies when I got home. I eventually settled on the idea of a cheesy veggie soup.
I wanted to find a recipe online to get me started, but everything I found called for “processed cheese food,” and while I love Velveeta as much as the next person (depending on the level of love the next person carries for Velveeta, that is), I did not want it in this soup! I had bought Cheddar and Gruyere and was determined to use them. Eventually Sheila found one, and then I found another. I used those two recipes to give me a general guideline and went from there.
You’re going to hate me for this recipe because I didn’t measure most of what I used. I have no idea how the veggies measure, so you’ll just have to guess. I was guessing anyhow. And you can use more or less to taste, and you can change which veggies you use. I hate broccoli, but my guess is that most people would love it in this soup.
Cheesy Veggie Soup
2 Yukon gold potatoes (if you can’t find single Yukon golds, just use whatever you please)
2 tomatoes, seeded
1 small zucchini
1 small yellow squash
1 red bell pepper (if you like peppers a lot, considering adding other colors in, too!)
1 red onion
2 medium carrots
2 tablespoons minced garlic (I use the jarred stuff… you could probably use around 3 cloves)
Fresh greenbeans, ends snapped off and then snapped into small pieces (I don’t know how many, but probably three times what is shown in the picture below)
1 beer (I used Sam Adams Irish Red, use whatever you want)
2 Tbsp. olive oil
2 cups chicken broth (I used bouillon cubes and water)
2 cups fat free half and half
1 cup milk (I used 1%)
1/3 cup butter
1/3 cup flour
3 cups cheddar cheese, diced
1 cup Gruyere, finely diced
Tsp. paprika
Tsp. ground mustard
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
Salt to taste
Greek Yogurt (optional, though really, this recipe is all about options)
Dice all of the veggies. You can use your own judgment here, because you know what you like. I like my veggies diced medium, with the onion finely diced.
Pour the olive oil into a medium-large pot and heat over medium. Add all of the veggies and gently stir. Add the chicken broth (use veggie broth for a vegetarian option) and beer. Boil until veggies are tender.
In another, larger, pot, melt the butter over medium heat. Add the flour and whisk until just starting to turn brown. Slowly pour in the milk/half and half and heat until it starts to thicken, whisking almost constantly.
Pull off the heat and once it is no longer boiling (this is important, because if you add cheese to boiling liquid, it will curdle) add the cheese a handful at the time. As you add the cheese whisk the mixture in a figure 8 pattern (this supposedly works better).
Once the cheese is incorporated start adding the veggie mixture slowly (I used a ladle), mixing after each addition.
Add the mustard, Worcestershire, balsamic vinegar, paprika, and salt.
Ladle into bowls, and top with a dollop of greek yogurt. Serve with chunks of french bread.
Yum!
Note: this doesn’t make a thick, rich soup. It makes a lighter spring time soup with a cheesy broth. Also, if you feel like you have too many veggies, by all means, stop adding them to the white sauce. I actually didn’t add all of what I cut, and I think that for the leftovers I’m going to go back and add more in.
Don’t forget to let the dog lick the floor!
Red Beans and Whipped Cream 