Creamy Vegetable Soup

Ingredients

• 4 cups Mixed Vegetables (chopped (e.g., carrots, broccoli, cauliflower, peas))
• 4 cups Vegetable Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 cup Shredded Cheddar Cheese (sharp, grated)
• 2 tablespoons Butter (for spreading on bread)
• 1 loaf Crusty Bread (e.g., baguette, sliced and toasted)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Vegetables

   Wash, peel (if needed), and chop the mixed vegetables into bite‑size pieces.

   Time: PT15M

2. Simmer Vegetables in Broth

   Add the chopped vegetables to the pot, pour in the vegetable broth, and bring to a gentle boil. Reduce to a simmer and cook until vegetables are tender.

   Time: PT15M

   Temperature: Medium heat

3. Blend the Soup

   Using an immersion blender, puree the soup until smooth. For extra texture, blend only half and leave some chunks.

   Time: PT5M

4. Add Cream and Cheese

   Stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated.

   Time: PT5M

   Temperature: Low heat

5. Season

   Season the soup with salt and black pepper to taste. Adjust thickness with a splash of extra broth or water if needed.

   Time: PT2M

6. Prepare Buttered Bread

   Slice the crusty bread, spread each slice with butter, and toast in a skillet or under a broiler until golden.

   Time: PT5M

   Temperature: Medium‑high heat

7. Serve

   Ladle the hot soup into bowls, garnish with a drizzle of cream or extra cheese if desired, and serve with the buttered crusty bread on the side.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g