A strong contrast to the traditional vegetable soup, this chowder is cheesy, creamy and delicious. It has a few hidden vegetables (you could probably even add a few more) with a to die for cream base that will leave even your pickiest eater coming back for more. Bring on the crisp weather, this soup needs a cold night to warm up.
1 tablespoon butter
1 tsp olive oil
2/3 cup shredded cabbage
2 cups cauliflower
3 cups broccoli florets
2 carrots, peeled and shredded
1/2 cup shredded zucchini (or 1 small)
1 clove garlic (or 1/2 tsp powder) minced or pressed
2 potatoes, peeled and diced
1/4 cup chopped onion
4 cups chicken or vegetable stock (one carton)
1 cup half/half or heavy cream
2 cups freshly shredded cheddar cheese (from a block)
salt and pepper to taste
In a dutch oven over medium high heat, melt the butter and oil together until hot, about 1 minute. Add cabbage, onion and zuccini and saute for about 5 minutes or until starting to soften. Then, add cauliflower and broccoli florets and garlic, saute a minute or two longer. Season with pepper. Add stock and potatoes, bring to a boil. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, stirring often until potatoes are softened. Stir in carrots and cook at least 10 minutes more (I leave mine on low for about an hour before adding the half/half and cheese). Pour in half/half and shredded cheese and turn on low. Simmer at least 10 minutes or until ready to eat . Add more salt and pepper to taste. If soup is too thick you can add an additional cup of stock or milk. If soup is too thick or chunky, use an immersion blender to make it more smooth and even. Serve with additional cheese and bread if desired, enjoy!
*It is so important that you shred your cheese from a block so that it has a smooth,even consistency when added to your soup.
*If you like a thicker broth with the vegetables, add a tablespoon of flour with the cabbage/onions once they have softened.