Imagine a soup where the base is the best cream sauce you’ve ever tasted—like macaroni and cheese sauce, but taken to the highest level. Then you’ll have some idea how this cheese soup tastes, with the added vegetables contributing color, texture, and flavor.
For months, I’d been meaning to try this recipe from my friend Claire. Yesterday, as winter’s edge insinuated itself into Missouri, I adapted the recipe to make it fit all my dietary needs and to make it much easier to make. For example, I decided to add the flour to the cheese rather than combine it with the cream and water in a blender. I also did not puree the soup and found that the small chunks of vegetables were delicious.
Cheddar Soup
4 tablespoons butter
1 medium to large sweet potato, peeled and chopped
2 carrots, sliced
2 stalks celery, diced
1 medium to large onion, diced
3 cups water + 1 cube gluten-free vegetable bouillon (I prefer “The Organic Gourmet™ Vegetable Bouillon) OR 3 cups broth
Salt and pepper
1 cup cream
1 cup water
1/2 millet flour
3 cups shredded medium to sharp cheddar cheese (I used medium)
In a large pot, melt butter. Add sweet potato, carrots, celery, and onion. Cook about 10-12 minutes, stirring occasionally. Add salt, pepper, water and broth cube (or broth). Cover and simmer for 30 minutes. Add cream and water, and bring back to a simmer. Mix millet flour with coarsely shredded cheese; stir into soup. Stir until all cheese melts and soup comes back to a simmer. Yield: 4-6 servings. Refrigerate uneaten portions promptly.
***
Not only is this soup hearty, but it is quick and easy to make. I had time to bake sorghum biscuits, do some of the dishes, and still get in a 15-minute break while the soup simmered (prep and cooking time is about 50 minutes). My boyfriend and I were very happy with our new creation.
For months, I’d been meaning to try this recipe from my friend Claire. Yesterday, as winter’s edge insinuated itself into Missouri, I adapted the recipe to make it fit all my dietary needs and to make it much easier to make. For example, I decided to add the flour to the cheese rather than combine it with the cream and water in a blender. I also did not puree the soup and found that the small chunks of vegetables were delicious.
Cheddar Soup
4 tablespoons butter
1 medium to large sweet potato, peeled and chopped
2 carrots, sliced
2 stalks celery, diced
1 medium to large onion, diced
3 cups water + 1 cube gluten-free vegetable bouillon (I prefer “The Organic Gourmet™ Vegetable Bouillon) OR 3 cups broth
Salt and pepper
1 cup cream
1 cup water
1/2 millet flour
3 cups shredded medium to sharp cheddar cheese (I used medium)
In a large pot, melt butter. Add sweet potato, carrots, celery, and onion. Cook about 10-12 minutes, stirring occasionally. Add salt, pepper, water and broth cube (or broth). Cover and simmer for 30 minutes. Add cream and water, and bring back to a simmer. Mix millet flour with coarsely shredded cheese; stir into soup. Stir until all cheese melts and soup comes back to a simmer. Yield: 4-6 servings. Refrigerate uneaten portions promptly.
***
Not only is this soup hearty, but it is quick and easy to make. I had time to bake sorghum biscuits, do some of the dishes, and still get in a 15-minute break while the soup simmered (prep and cooking time is about 50 minutes). My boyfriend and I were very happy with our new creation.
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