Description
Creamy Vegetable Soup with Cheddar and Balsamic Vinegar is a comforting and rich soup that combines fresh vegetables, creamy cheese, and a tangy touch of balsamic vinegar, creating a perfect balance of flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups chopped cauliflower
- 2 cups chopped potatoes (Yukon Gold or Russet)
- 1 cup frozen peas
- 1 cup fresh spinach, chopped (optional)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons balsamic vinegar
- 1/2 cup heavy cream (or coconut cream for dairy-free)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion becomes translucent.
- Add the minced garlic and dried thyme to the pot. Cook for another 1-2 minutes until fragrant.
- Pour in the vegetable broth, then add chopped cauliflower and potatoes. Bring to a boil, reduce heat, and let simmer for 15-20 minutes until vegetables are tender.
- Blend the soup using an immersion blender to your desired consistency. Alternatively, transfer in batches to a regular blender, blend, and return to the pot.
- Stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Drizzle in balsamic vinegar, stirring to combine. This adds a tangy sweetness to the soup.
- Add peas and spinach (if using). Cook for another 3-5 minutes until the peas are heated and spinach has wilted.
- Ladle into bowls and garnish with extra cheese, a drizzle of balsamic vinegar, or fresh herbs. Serve hot with crusty bread or a side salad.
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well. Let it cool completely before storing in a freezer-safe container for up to 3 months. Thaw overnight and reheat on the stovetop.
- For a dairy-free version, replace the cheddar cheese with nutritional yeast or dairy-free cheese alternatives, and use coconut cream instead of heavy cream.
- For a spicier version, add red pepper flakes or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 35mg
