Vegetable Cheese Soup

Doesn't this bowl of soup look good?  I sure think so!  Maybe it has to do with the fact that Labor Day just passed--the unofficial "end" of summer, so I'm beginning to anticipate cold-weather foods.  I don't know about the weather where you are, but here in Southern California, it's been a little too hot for me!  Tony and I did try to make the most of our nice weather over Labor Day weekend.  Our friends from San Diego came up to Long Beach with their family to visit, so we spent most of our time eating good food, enjoying a few "adult beverages" and relaxing at their hotel pool.


Cheers!



Halle, Tony, and I riding the ferris wheel at The Pike in downtown LB

Tony gave Ethan his first set of golf clubs

Even though summer weather has its perks, I can't wait to welcome the autumn breezes and cool nights, and start enjoying the variety of comforting fall foods. In fact, I was absolutely thrilled when I went to Starbucks yesterday to see that the ever-so-delicious pumpkin spiced latte is back!  I usually stick to iced coffees, not the sweet, special drinks, but for a pumpkin spiced latte, I make an exception.  I was a happy camper yesterday, enjoying the (freezing) cold AC in Starbucks, nose stuck in my nursing textbook, with my pumpkin spiced latte in hand. 

This is my life now.  Study study study....

Although it's still warm here in California, I know many others have been experiencing wet weather lately so this soup recipe from Lulu The Baker may come in handy!  Even if it's still hot where you live, the cool weather will be here before you know it.

This Vegetable Cheese Soup is a great recipe for cold weather.  It's easily adaptable to whatever vegetables you prefer, and is a great option for picky eaters.  If you want more protein, feel free to throw in some chicken or any other type of meat.  If you don't like carrots, leave them out, or add another vegetable instead.  I'm sure corn would be great in this soup!  Whatever adjustment you make (or maybe none at all), this is a great base recipe suitable to anyone's tastes.

Vegetable Cheese Soup
Print this recipe
Yield:  6-8 servings
Recipe from Lulu the Baker

Ingredients:

2 Tbsp butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tbsp minced garlic

4 cups chicken broth

2 large baking potatoes, peeled and chopped

1 Tbsp flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender, about 15-20 minutes depending on how small they were chopped.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.