Creamy Golden Vegetable Soup Recipe: You'll Thank Your Blender for This Wholesome Cheesy Soup by Elisa Schmitz
This is a recipe for creamy golden vegetable soup, a cheesy delicious soup recipe that I hope you will love. But this is also a story about how my new blender has changed the way I cook and eat, and why I'm thanking my blender for this flavorful soup recipe.
I never really paid much attention to my blender until it started to frustrate me by getting jammed up. I'd have to stop trying to blend whatever I was trying to blend, use a spoon to stir the ingredients that were stuck at the bottom then try to get it to blend them again. Eventually, I decided there had to be a better blender for my recipes.
OMG, was there ever a better blender! After doing some research on professional blenders for home cooks like me, I decided to buy the Breville Super Q blender. One word: WOW! The Breville Super Q has literally changed my life for the better. I'm now making healthy smoothies and soup recipes several times a week, and getting more nutrition with the touch of a button.
Although I'm sure many blenders would work just fine, the Breville Super Q blender made this beautiful golden soup recipe velvety smooth and oh, so soothing. Here's what you need to make this nutritious soup recipe: broccoli, cauliflower, celery, carrots, chicken broth, smoked paprika, turmeric, roasted garlic powder, Dijon mustard, olive oil, lemon juice and Swiss cheese.
This soup starts out as many soups do – in a soup pot. But the secret to the creamy deliciousness is blending the soup (including the cheese) at the end. The result is a savory soup with a soft and buttery texture that's perfect for dinner and then for lunch the next day (or dinner again and again). Be sure to serve some warm, crusty bread to dip into this soothing cheesy soup!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 medium bunch broccoli (about 3 cups), chopped
- 1 medium cauliflower, (about 3 cups), chopped
- 1 bunch celery, chopped
- 1 cup carrots, chopped
- 64 ounces chicken broth (you also could use vegetable stock)
- juice of 2 lemons (about 6 tablespoons)
- 3 teaspoons Dijon mustard
- 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 pound Swiss cheese, shredded (I used Emmentaler cheese, but you also can use cheddar or Parmesan cheese)
- 4 chicken bouillon cubes (optional, if desired, for additional flavor)
Helpful Products
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Lemon Juicer
- Soup Bowls
- Cheese Grater
- Measuring Spoons
- Measuring Cups
- Breville Super Q Blender
- Other Blenders
- Food Storage Containers
Recipe Notes
- To make this soup vegetarian, use vegetable stock instead of chicken broth.
- I used Swiss Emmentaler cheese, but you also can use cheddar or even Parmesan cheese.
- To make this soup vegan, omit the cheese or substitute 1 tablespoon nutritional yeast in place of the cheese.
- I prefer to use fresh lemon juice, but in a pinch, you can use bottled lemon juice.
- Garnish with additional shredded cheese and fresh ground pepper, if desired.
- Store leftovers in an airtight container in the fridge.
Here's how to make it:
- In a large soup pot or Dutch oven, add the olive oil and heat to medium high heat. Add the broccoli, cauliflower, celery and carrots to the pot. Sauté vegetables for a couple of minutes. Add the chicken broth, lemon juice, Dijon mustard and seasonings to the pot. Add chicken bouillon cubes, if using. Stir to combine.
- Simmer for 20 minutes, until vegetables are soft. Remove from heat. Add the cheese and stir to combine.
- Allow soup to cool (and cheese to melt) for a few minutes, until it's at a temperature that's safe for your blender. The Breville Super Q advises: "Never blend boiling hot liquids. Allow temperature to drop before putting into the jug for blending." Once the soup is no longer boiling and can be safely placed in the blender, pour as much as is safe for your blender into the jug. Blend until smooth.
- Serve soup directly from the blender jug, or pour it into another soup pot. As you continue blending all the soup from the original soup pot, you can add the blended soup to the new soup pot. Once cooled, you can store leftovers in an airtight container in the refrigerator.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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