Autumn Garden Cheese Soup
A creamy autumn-inspired vegetable cheese soup with hearty root vegetables, broccoli, cauliflower, and a flavorful pine nut topping, perfect for cozy gatherings and wholesome meals.
Ingredients
- 3 Tbsp. butter or margarine ⓘ
- 3 Tbsp. flour ⓘ
- 4 c. chicken broth ⓘ
- 1 c. coarsely chopped broccoli ⓘ
- 1 c. coarsely chopped cauliflower
- 3/4 c. chopped carrots ⓘ
- 1/2 c. chopped celery ⓘ
- 1/4 c. chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 tsp. ground thyme
- 1 c. heavy cream ⓘ
- 1 egg yolk ⓘ
- 1 1/2 c. shredded cheese (Cheddar, Swiss) ⓘ
- 1 medium onion ⓘ
- 1 Tbsp. olive oil ⓘ
- 1/4 to 1/2 c. pine nuts ⓘ
- 4 c. vegetable stock or meat stock ⓘ
- 2 c. chopped root vegetables (carrots, parsnips, rutabaga, kohlrabi) ⓘ
- tamari ⓘ
- soy sauce or salt or seaweed powder ⓘ
- basil ⓘ
Instructions
- Saute 1 medium onion until lightly browned in 1 tablespoon olive oil.
- Add 1/4 to 1/2 cup pine nuts to the skillet of onions and stir rapidly, taking care not to burn them.
- Remove the skillet from heat and shake to brown the pine nuts evenly.
- Prepare vegetable or meat stock from leftover boiling water or use 4 cups of water if in a hurry.
- Add chopped root vegetables, broccoli, cauliflower, carrots, celery, onion, and minced garlic to the stock and simmer until vegetables are tender.
- In a separate pan, melt 3 tablespoons butter or margarine and whisk in 3 tablespoons flour to make a roux.
- Gradually add 4 cups chicken broth to the roux, stirring constantly to prevent lumps.
- Pour the mixture into the simmering vegetables and cook until slightly thickened.
- Stir in 1 cup heavy cream, 1 egg yolk, and ground thyme.
- Add shredded cheese (Cheddar, Swiss) and season with tamari or soy sauce, salt, or seaweed powder to taste.
- Finish with chopped basil for added flavor.
- Serve hot, garnished with toasted pine nuts if desired.
Tips & Substitutions
For a creamier texture, allow the heavy cream to come to room temperature before adding it to the soup. You can substitute the heavy cream with half-and-half or a plant-based cream for a lighter version. If you're short on time, pre-chopped vegetables or frozen mixed veggies can be used. For a richer flavor, consider adding a splash of white wine to the broth.
Serving Suggestions
This soup pairs beautifully with crusty bread or a fresh garden salad for a complete meal. For a heartier option, serve it alongside a Chicken Casserole Dish or a light sandwich. Garnish with extra shredded cheese and toasted pine nuts for added texture and flavor. Optionally, a sprinkle of paprika can enhance the presentation.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of broth or cream if it thickens too much. Avoid microwaving, as it can cause uneven heating and affect the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Garden Cheese Soup contains roughly 2957 calories, with 71g protein, 157g carbohydrates, and 251g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (154% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1324mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, simply substitute the chicken broth with vegetable stock and omit the egg yolk if you prefer a vegan version. You can also enhance flavor with nutritional yeast instead of cheese for a cheesy taste without dairy.
How can I make this soup spicier?
To add heat, consider incorporating red pepper flakes or a dash of hot sauce while simmering the vegetables. Alternatively, stirring in some diced jalapeños or a pinch of cayenne pepper can give the soup a delightful kick.
What cheese works best for this soup?
While Cheddar and Swiss are classic choices, you can experiment with other cheeses like Gruyère or Gouda for a different flavor profile. Just make sure to use a cheese that melts well for the best texture in your soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).