A Cheese Soup Recipe made perfect for the transition between summer and fall with the addition of fresh garden vegetables and Cabot Monterey Jack Shredded Cheese.
I love this time of year…when the last of the summer heat starts to fade away and the cooler temps make an appearance every now and then, giving us a taste of what’s soon to come. You all know I adore summer, but as soon as school is back in session, I’m ready to move on to days of open windows, flannel shirts and light, cozy blankets. There’s just something about fall that makes me really happy.
Many of you know my 12 year old daughter loves to garden (check out this adorable picture of her with some of her prized Garden Pickles). This year, especially, Ella’s garden has blossomed greatly, providing us with tons of fresh corn, bell peppers, onions, herbs, zucchini, tomatoes and more. We’ve had so many great meals thanks to her garden bounty! As summer winds down and soup season is upon us, I thought it’d be a great idea to make a cheese soup recipe featuring many of the vegetables Ella herself grew and delicious Cabot cheese. What better combination is fresh garden veggies from my daughters garden paired with the delicious cheese from Cabot’s family of dairy farmers?
Soup tends to be a cooler weather food, garden vegetables are summer, so don’t you think this Garden Vegetable Cheese Soup is a great way to transition from one season to the next? I sure do! The vegetables you choose to use can really be any you want from your garden (or Farmers Market). In addition, I chose Cabot’s Monterey Jack shredded cheese, but really, any of their wonderful shredded cheese varieties will do for this cheese soup recipe. I think some of the best options would be their Bacon Cheddar, Two State Farmers’, or the Fiery Jack variety (you know how much I LOVE that one!).
If you are looking for the perfect transition soup to go from the warmer months of summer to the cooler months of fall, definitely give this Garden Harvest Cheese Soup recipe a try. You’ll be glad you did. Enjoy!
Garden Harvest Cheese Soup
- 6 Tablespoons Cabot Salted Butter divided
- 4 ears fresh sweet corn Cooked (grilled or steamed), cut off the cob
- 1 zucchini cubed
- 1 red or orange bell pepper seeded and chopped
- 1 small yellow onion diced
- 1 Tablespoon garlic minced
- 1/2 cup all purpose flour
- 3 cups milk
- 2 cups low sodium chicken broth
- 1 1/2 teaspoon Worcestershire Sauce
- 2 cups Cabot Monterey Jack Shredded Cheese
- Kosher salt and cracked black pepper to taste
- fresh garden herbs (optional)
- In a large stockpot, melt 2 Tablespoons butter over medium-low heat. Add the vegetables (including onion and garlic) and sauté until the vegetables begin to soften.
- In the same stockpot, push the vegetables to the side and add the remaining 4 Tablespoons of butter. Melt the butter then add the flour and whisk until a paste begins to form.
- Whisk in milk, chicken broth and Worcestershire Sauce. Continue whisking over medium low heat until soup begins to thicken.
- Remove the soup from heat and stir in the Cabot Monterey Jack Shredded Cheese, just until melted. Top with salt, cracked black pepper, fresh garden herbs and additional cheese, if desired.
Disclosure: This is a sponsored post on behalf of Cabot Creamery. All opinions expressed are my own. For more great recipes featuring Cabot Cheese, visit the huge recipe resource page on their website. For more great soup recipes, check out the soup category here on Dine & Dish.