Cheddar Cheese Soup

"My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
55mins
Ingredients:
11
Serves:
4-6

ingredients

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directions

  • Saute onions in the oil for 5 minutes or until onions begin to soften.
  • Stir in the potatoes, carrots, squash, black pepper, and turmeric.
  • Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
  • Stir in the buttermilk (or milk) and the cheese.
  • Puree the soup in a blender or food processor.
  • Gently reheat.
  • Add salt to taste and serve.

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Reviews

  1. Very good and easy to make ( i used my mandolin slicer for the veggies and did not peel them). I admitted the potatoes to the kids, but not the squash or the carrot- and used my hand blender to smooth it out. The soup doesn't come out velvet smooth- but that's ok- it tastes good!
     
  2. This was fantastic! I have to admit, I made some additions - a parsnip, some pumpkin puree. Other than that, though I kept to the recipe. I was concerned that it might be a little thin for our taste and considered adding some flour and making a roux at the beginning. But I didn't, and I am glad I didn't. This was a nice thick creamy soup, perfect with a slice of tomato bread!
     
  3. This was a very nice creamy soup that looked wonderful but unfortunately it did not work to well for us. I did use milk instead of buttermilk, zucchini, and even added more cheese but I couldnt get it to the point where we enjoyed it. Maybe Velveeta or a cheese sauce made before would have worked better for us. Thank you Traveling_ Tali, I will give this a try again at a later date. Made and reviewed for the Iron Chef....Secret Ingredient recipe tag game.
     
  4. Deliciously cheesey, yet full of yummy veggies! I used a bit more than a pinch of turmeric and used lowfat milk. This was so easy to make and my kids loved it, too! Thanx for sharing this; I'll make it again!
     
  5. This is a delicious, hearty soup recipe. I added a few more spices to add a little more zing, including 2 t mustard seed.
     
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Tweaks

  1. This was a very nice creamy soup that looked wonderful but unfortunately it did not work to well for us. I did use milk instead of buttermilk, zucchini, and even added more cheese but I couldnt get it to the point where we enjoyed it. Maybe Velveeta or a cheese sauce made before would have worked better for us. Thank you Traveling_ Tali, I will give this a try again at a later date. Made and reviewed for the Iron Chef....Secret Ingredient recipe tag game.
     

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