Harvest Cheddar Soup
Fall flavors blended together for a simple meal. Try adding a fresh greens salad tossed with our Basic Vinaigrette.
Ingredients
- 480 ml (2 cups) vegetable broth, or chicken broth
- 30 ml (2 Tablespoons) white wine
- 40 g (¼ ) medium onion
- 50 g (½ ) celery stalk
- 400 g (2 ) granny smith apples, cored, halved
- 285 g (1 ) medium russet potato, cooked
- (⅛ teaspoon) dried thyme
- (⅛ teaspoon) ground nutmeg
- (⅛ teaspoon) ground black pepper
- (½ teaspoon) salt, optional
- 115 g (1 cup) cheddar cheese, shredded, optional
Directions
- Place broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes and 45 seconds, or until heavy steam escapes the lid. Reduce speed to Variable 3 and remove the lid plug.
- Drop in cheese through the lid plug opening. Blend an additional 10 seconds.
Chef's Notes
- Garnish with sour cream and diced apples.
- Soup may vary in color depending on the types of apples and cheese that you use.
- Potato should be baked, while the veggies are raw.
- By cooking all ingredients beforehand, you will get a sweeter soup.
- This soup is an apple forward soup with rich sweetness; for a heartier flavor, use 1 apple.
- Season to taste at the end with more spices, herbs, and cheese to make it to your liking.
Ingredients
- 480 ml (2 cups) vegetable broth, or chicken broth
- 30 ml (2 Tablespoons) white wine
- 40 g (¼ ) medium onion
- 50 g (½ ) celery stalk
- 400 g (2 ) granny smith apples, cored, halved
- 285 g (1 ) medium russet potato, cooked
- (⅛ teaspoon) dried thyme
- (⅛ teaspoon) ground nutmeg
- (⅛ teaspoon) ground black pepper
- (½ teaspoon) salt, optional
- 115 g (1 cup) cheddar cheese, shredded, optional
Directions
- Place broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes and 45 seconds, or until heavy steam escapes the lid. Reduce speed to Variable 3 and remove the lid plug.
- Drop in cheese through the lid plug opening. Blend an additional 10 seconds.
Chef's Notes
- Garnish with sour cream and diced apples.
- Soup may vary in color depending on the types of apples and cheese that you use.
- Potato should be baked, while the veggies are raw.
- By cooking all ingredients beforehand, you will get a sweeter soup.
- This soup is an apple forward soup with rich sweetness; for a heartier flavor, use 1 apple.
- Season to taste at the end with more spices, herbs, and cheese to make it to your liking.
Ingredients
- 240 ml (1 cup) vegetable broth, or chicken broth
- (1 Tablespoon) white wine
- 20 g (⅓ ) medium onion
- 25 g (¼ ) celery stalk
- 200 g (1 ) granny smith apples, cored, halved
- 140 g (½ ) medium russet potato, cooked
- (1 pinch) dried thyme
- (1 pinch) ground nutmeg
- (1 pinch) ground black pepper
- (¼ teaspoon) salt, optional
- 60 g (½ cup) cheddar cheese, shredded, optional
Directions
- Place broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 7 minutes and 30 seconds or until heavy steam escapes the lid. Reduce speed to Variable 3 and remove the lid plug.
- Drop in cheese through the lid plug opening. Blend an additional 10 seconds.
Chef's Notes
- Garnish with sour cream and diced apples.
- Soup may vary in color depending on the types of apples and cheese that you use.
- Potato should be baked, while the veggies are raw.
- By cooking all ingredients beforehand, you will get a sweeter soup.
- This soup is an apple forward soup with rich sweetness; for a heartier flavor, use 1 apple.
- Season to taste at the end with more spices, herbs, and cheese to make it to your liking.
