Hearty Cheese and Vegetable Soup Recipe and an Ice Storm
For as far back as I can remember, soup has always been a comfort food for me and this Cheesy Vegetable Soup is no exception. Growing up in Northeastern Oklahoma, we always had some pretty cold winters with a decent amount of snow and ice, so soup was on the table often. One year we had an atrocious ice storm that knocked our power out for a solid week. Thankfully, Mom had a gas stove so we were still able to enjoy a hot meal, which of course, included this Cheesy Vegetable Soup! Although it was a little scary living in a frozen land with no electricity, I have some of the best childhood memories resulting from that storm.
Since the electric was out all over our town, that also meant school was out for the week! What fun! I spent the night with Granny every night, piled under tons of blankets and layered in every piece of clothing and socks we could find. We read books and played card games by the meager light of day and kerosene lamps, then went to bed when it became too dark outside to see. Since our fridges didn’t work, we placed all of our food outside on the porch in an ice chest to keep cold. It was like living out a Laura Ingalls Wilder book!
Cheesy Vegetable Soup
Needless to say, this Cheesy Vegetable Soup sure brings back some wonderful memories. If you’re living in the part of the country that is frozen over this week, this would be the perfect soup to cook up on one of those cold nights! I started out with 2 tablespoons of extra virgin olive oil in my Dutch Oven. Allow the oil to get hot on medium heat, then add in 1 diced shallot, 2 tablespoons of fresh minced garlic, and 2 tablespoons of dried minced onion. Saute the above ingredients in the olive oil until fragrant and translucent.
Broccoli, Cheese, and Potato Soup
Now you’ll want to add in the other main ingredients for this soup. I added 1 cup sliced, fresh carrots, 1/2 cup chopped frozen spinach, 2 fresh tomatoes peeled and diced, 1 cup fresh broccoli florets, 3 celery stalks diced, and 3 medium russet potatoes peeled and diced. After adding in the veggies, I also added 8 cups of water along with pink Himalayan salt, ground black pepper, dried basil flakes, dried parsley flakes, garlic powder, onion powder, seasoned salt, garlic salt, and Tony’s Creole seasoning. For exact measurements of the spices and seasonings, please view the printable recipe card at the bottom of the post.
Creamy Vegetable Soup Recipe
Stir the seasonings in and bring the contents to a simmer. Place the lid on the Dutch oven or stock pot you’re using and simmer for about 20 minutes or until all veggies are fork tender. Once the veggies are tender, remove the lid turn the heat off, stir, and allow the soup to cool for 5-10 minutes.
Hearty Vegetable Soup
Once the soup is no longer bubbling and has cooled, add in 2 cups of Half and Half cream and stir well. You can also use whole or 2% milk but the cream will make this soup so creamy and delicious!
Cheesy Vegetable Soup Recipe
After adding in the cream, give the soup a good stir, then add in 8 ounces of cubed Colby and Monterrey Jack cheese. You could also use shredded cheese but I find that the cubed seems to melt better and incorporate really well into the soup.
Soup and Salad, the Perfect Pairing!
Stir the soup until the cheese is melted completely, then taste to see if more seasonings need to be added. Add any seasonings or spices that you desire (if needed) then serve hot with thick slices of buttered french bread, hot corn bread, or any type of crackers. If you are forgoing the bread or crackers, this soup can be served with a tossed House Salad, a Caesar Salad, a Cobb Salad or even a Wedge Salad. Are you bundling up against the cold and snow this week? Give my Cheesy Vegetable Soup recipe a try! There’s nothing quite like a bowl of hot soup on a cold, winter day. Stay warm my friends!
OTHER RECIPES YOU’LL LIKE:
Cheesy Vegetable Soup
A Creamy Vegetable Soup filled with delicious veggies and the rich flavors of cheese and cream.
- 2 tbsp extra virgin olive oil
- 1 shallot diced
- 2 tbsp dried minced onion
- 1 tbsp minced garlic
- 1 cup raw carrots sliced
- 1/2 cup chopped frozen spinach
- 2 tomatoes peeled and diced
- 1 cup broccoli florets frozen or fresh
- 3 celery stalks diced
- 3 medium russet potatoes peeled and diced
- 8 cups water
- 1 tsp ground pink Himalayan salt
- 1/2 tsp ground black pepper
- 1 tsp dried basil flakes
- 1 tsp dried parsley flakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp seasoned salt
- 1 tsp garlic salt
- 1/2 tsp Tony's Creole Seasoning
- 2 cups Half and Half Cream
- 8 oz bag cubed Colby and Monterrey Jack Cheese
Place a 6 quart or larger Dutch Oven or stock pot on the stove and add the olive oil, heating until hot on medium heat.
Add in the garlic, onion, and shallot, stirring and cooking until translucent and fragrant.
Add in all veggies and the water.
Add in all spices and seasonings, stir well, and bring to a simmer.
Once simmering, cover and cook until all veggies are tender (about 20 minutes).
Turn the heat off, remove lid, stir well, and allow the soup to cool for 5-10 minutes or until it stops bubbling.
Stir in the half and half cream and add the cheese, stirring until it melts completely and is well blended with the other ingredients.
Taste and add more seasonings if necessary.
Serve hot and enjoy!
Slow Cooker Instructions:
Place the onion, garlic and shallots in a 6 quart or larger slow cooker (raw and un-sauted without the oil).
Add all veggies, spices, and seasonings, along with the water.
Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.
Once cooked, remove the lid from the slow cooker, turn the heat off, stir, and allow to cool for about 10 minutes.
Stir in the half and half cream and the cheese, stirring until the cheese is fully melted. Turn heat to low of need be to melt the cheese.
Once the cheese is melted, turn the heat off and serve immediately. Enjoy!
Optional Side Items:
Soup can be stored in the fridge in a container with an airtight lid for up to 4 days and re-heated on the stove top or microwave.
Soup can be frozen in freezer-safe containers with airtight lids for up to 3 months. Place in fridge to thaw and re-heat in a microwave or on the stove top. Be sure to label any frozen portions with the name of the contents, the date it was made, and the thawing and heating instructions.
Shared at Foodie Friday
Shared at What’s for Dinner
Also shared at Meal Plan Monday
View at Weekend Potluck
Also view at Full Plate Thursday