Harvest Cheddar Soup
Fall flavors blend 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
- 20 g (¼ small) onion, peeled
- 50 g (1 ) celery stalk
- 150 g (1 ) granny smith apple, cored, halved
- 285 g (1 medium) russet potatoes, cooked, halved
- (¼ teaspoon) dried thyme
- (⅛ teaspoon) ground nutmeg
- (⅛ teaspoon) ground black pepper
- (¼ teaspoon) salt, optional
- 115 g (1 cup) cheddar cheese [or optional], cut into large chunks
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.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds. Reduce speed to Variable 3 and remove the lid plug.
- Drop in cheese through the lid plug opening. Blend an additional 20 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. Season to taste at the end with more spices, herbs, and cheese to suit your taste preference.
Ingredients
- 480 ml (2 cups) vegetable broth, or chicken broth
- 30 ml (2 Tablespoons) white wine
- 40 g (¼ Tablespoon) medium onion
- 50 g (½ Tablespoon) celery stalk
- 400 g (2 Tablespoon) granny smith apples, cored, halved
- 285 g (1 Tablespoon) medium russet potato, cooked
- Tablespoon (⅛ teaspoon) dried thyme
- Tablespoon (⅛ teaspoon) ground nutmeg
- Tablespoon (⅛ teaspoon) ground black pepper
- Tablespoon (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
- 10 g (⅛ small) onion, peeled
- 25 g (½ ) celery stalk
- 75 g (½ ) granny smith apple, cored
- 140 g (½ medium) russet potatoes, cooked, halved
- (⅛ teaspoon) dried thyme
- (1 pinch) ground nutmeg
- (1 pinch) ground black pepper
- (⅛ teaspoon) salt, optional
- 60 g (½ cup) cheddar cheese [or optional], cut into large chunks
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.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds. Reduce speed to Variable 3 and remove the lid plug.
- Drop in cheese through the lid plug opening. Blend an additional 20 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. Season to taste at the end with more spices, herbs, and cheese to suit your taste preference.
