Today’s Tuesday To Do list is short and sweet because we’re living it up “Pura Vida!” style in Costa Rica: MAKE THIS SOUP!
It’s cheesy. It’s vegetables. It’s all yours.
CHEESY VEGETABLE SOUP
1 large package frozen vegetable medley
1 medium onion, diced
1 clove garlic, minced
1-2 cups stock (chicken or veggie)
1 can condensed milk
cheese(s) of choice, shredded
sriracha or other hot sauce
butter or olive oil
salt & pepper
- Add 1-2 tablespoons butter to Dutch oven or large pot (I call mine “big blue!”) over medium-high heat.
- Add diced onion and stir occasionally while onions soften.
- When onions just start to brown, add garlic and stir into onions.
- Dump bag of frozen veggies in and one cup of stock. (you may want to add more depending on size of bag — I used a jumbo bag and just added more liquid. You can also wait until veggies have cooked to decide if you want/need the second cup of stock.)
- Bring to a boil, then reduce heat to simmer, cover, and cook until veggies are softened, but not mushy.
- Remove from heat. Either use an immersion blender (worth the buy!) to partially blend soup, leaving chunks of veggies OR allow soup to cool a bit then blend in batches until you’ve done about half of the soup and return to chunky veggie mix.
- Pour condensed milk into pot and stir — remember you don’t have to use the entire can. It all depends on how thick you like your soup. You can’t really mess this one up!
- Add CHEESE. I just grab a few different kinds (cheddar, pepperjack, etc.) and add a handful at a time until it’s as cheeeeeeesy as I’d like it. You can also skip the cheese, up to you.
- Season to your liking with salt & pepper, add a little sriracha or other hot sauce, a few drops of lemon juice if you’d like (this really brightens it up!) and top with ANYthing you can think of: bacon, green onions, croutons.
- Use regular milk if you do not have condensed milk — although I have not made it with alternative milks, you could substitute your milk of choice as well.
- The cheese is up to you, I like to use a couple handfuls, but I’ve also made it with a couple slices of cheddar when I was low, and that worked too.
- If you don’t have stock, you can use boullion as well, just prepare with water.
- ANY veggie combo works, but I like the one with broccoli, cauliflower, carrots and squash.
- You can purée part of it like I do and leave some veggies whole for texture, or purée all of it for a smooth, creamy soup. (or purée none!)
- As with all my recipes, use this as a guide — you may like your soup thicker so you choose to use a bit less stock and/or milk. After you make it a few times, you’ll figure out just how you like it!