A Creamy Vegetable Soup filled with delicious veggies and the rich flavors of cheese and cream.
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!
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.