It’s soup weather and tonight I tried a new recipe. This came from the Cooking Light website but I made a few changes.
Creamy Vegetable Soup Recipe
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1 medium onion, diced
* 2 cloves garlic, minced
* 3 Tbsp. unbleached all-purpose flour
* 4 cups low-sodium vegetable broth or chicken broth
* 1 cup diced carrots
* 1/2 cup chopped celery
* 1 cup diced zucchini
* 2 cups chopped broccoli florets
* 1 cup fresh English peas, shelled (or frozen peas)
* 1/2 cup whole milk
* 1 cup low-fat shredded cheddar cheese
* kosher salt and pepper to taste
Heat olive oil and butter in a large heavy saucepan or dutch oven over medium heat. Add onion and garlic, and cook 2 to 3 minutes, until tender, being careful not to let the garlic burn. Whisk in the flour. Cook 2 minutes. Whisk in the vegetable broth, a little at a time, stirring constantly. Add carrots, celery, zucchini and 1 cup of the chopped broccoli. Turn heat up to high and bring to a boil. Then reduce heat to medium low, cover and allow to simmer, about 8 to 10 minutes.
Meanwhile, bring 3 cups of water to boil in a medium saucepan. Add the remaining cup of broccoli and cook for 2 minutes. Add peas and cook another minute. Drain, reserving 1/2 cup of the cooking water. If you have an immersion blender, you can use that to puree the broccoli-pea mixture. If not, transfer the broccoli, peas and reserved cooking water to a blender and puree until smooth. Pour into the vegetable soup.
The changes I made are that I did not have an onion or peas available so they were omitted. I copied this directly from the website but as you can see they do not mention using the milk or cheese. So I added the milk after the veggies and the cheese very last. It’s warm, hardy, and very filling!