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Toby

Creamy Garden Vegetable Soup

Heavy cream and goat cheese make this easy soup rich and velvety while being light enough to eat year round.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 Tbsp Olive Oil
  • 2 whole red peppers seeded and roughly chopped
  • 1 medium onion peeled and roughly chopped
  • 1 cup carrots peeled and roughly chopped
  • 1/2 bunch celery roughly chopped
  • 4 cups chicken stock *may substitute vegetable stock to keep the recipe vegetarian
  • 1/2 cup goat cheese
  • 2 cups heavy cream
  • To taste Salt & Pepper

Method
 

  1. In a medium stock pot, heat the olive oil and add the roughly chopped peppers, onion, celery and carrots.
    2. In classic French cooking, a mirepoix (equal parts onion, celery and carrot) is used to make the base of most sauces and soups.
  2. Saute the vegetables for 5-6 minutes or until they have slightly browned and the onion is translucent.
  3. Add stock, reduce heat, and let the soup simmer for 15 minutes or until the vegetables are fork tender.
  4. Remove the soup from the heat and puree in the goat cheese and the heavy cream until the soup is smooth.
  5. Return the soup to the heat and cook for another 5 minutes on low before serving.
  6. Garnish with croutons, goat cheese or sauteed vegetables (pictured here - sauteed kale raab and a tomato-herb feta)