Garden Harvest Cheese Soup
Garden Harvest Cheese Soup is the perfect transition from summer to fall soup.
Servings 6 servings
Ingredients
- 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)
Instructions
- 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.