Creamy Vegetable Cheese Soup with Heart of Palm

I had posted a different version of Cheese soup, when I had first started this blog. It is posted under heading "Dutch cheese soup" since then I have modified the recipe, which is much easier to make and I have added Marsala wine to the recipe, which gives this soup a nice flavor that goes well with cheese soup. You can pretty much use any veggies from your fridge.  I had baked Jalpeno cheddar bread day before I made this soup, so I served it with Jalapeno grilled cheese sandwich.  Lately I have been making grilled cheese sandwiches  with Harvarti cheese, it comes out really yummy but this time I used Swiss Guerrier cheese.  

Nothing can go wrong with cheese :) This recipe yields 6-8 servings.  I served this soup with  Jalapeno grilled cheese sandwich and my favorite wine "Electra" !! Yumm..

 

 

 

 

 

Ingredients: 

• 6-8 Mushrooms ( I used snow capped but I prefer Baby Portobello mushrooms)
• 8 sweet mini peppers (you can use yellow orange bell  peppers)
• One yellow onion chopped
  
• 5-6 green onions chopped with greens, (save some green part for topping)
  
• Hand full of baby carrots (cooked)   
• 1 can of heart of palm
• 1 can of kernel of corn
  
• One 32 oz carton of vegetable broth
  
• 2 tablespoon butter
• 2 tablespoon olive oil 
• 2 table spoon All purpose flour
• 2 tables spoon corn starch
• 1 cup Marsala wine
• 1/4 cup shredded Swiss Guierre cheese
• 1/4 cup Mexican blend cheese
• 2 teaspoon salt
• 1 cup milk
• Pinch of nutmeg
• Pinch of white pepper 
• Some extra  shredded Swiss guierre cheese for topping
  

Method: 

• Chop all the fresh veggies and drain the veggies from cans and rinse them.
• Cook baby carrots until tender ( I just do this in microwave for few minutes)
  
• Pour the veggie broth in a sauce pan and place it over medium heat on stove, bring it to boil.
• While this is heating up and coming to boil on other stove you can heat butter and olive oil together.
• Saute the onions first until translucent and then all the chopped fresh veggies.
• Add flour and corn starch and keep stirring until everything is incorporated.
• Add hot boiling broth to the mix and add chopped cooked  baby  carrots and all the canned veggies (chopped heart of palm and kernel of corn) .
  

• Cook for few minute until everything come to boil again.
•  Add Marsala wine and season with salt, white pepper and Nutmeg.
• Lastly add all the cheeses.
• Cook for few minutes, stirring it, until cheese is melted.
• Then with an immersion blender blend everything together until creamy.
• Add milk (I used 1% milk, but you can use any fat content) to  desired consistency of soup.
  
• Keep blending and bring it to boil.
  

I added few pics of my Jalapeno cheddar grilled cheese. You can serve with plain toast or any bread if not crazy about the grilled cheese.  You can top the soup with your favorite croutons cheese and some green part of the spring onions.   

I am a true cheeseaholic and feel that nothing can go wrong with cheese recipes :) Served this soup with  Jalapeno grilled cheese sandwich and my favorite wine "Electra" !! Yumm..

Enjoy !! 

Recipe and Photographs by Surekha.