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Creamy Garlic Asiago Cheese Vegetable Soup

Servings: 8 cups
Author: Kelly the Kitchen Kop

Ingredients

  • 8 Tablespoons pastured butter
  • About 3/4 cup carrots, chopped small (I like the vegetables quite small)
  • About 2 stalks celery, chopped small
  • About 4 green onions, chopped small
  • About 10 cloves fresh minced garlic or 2 Tablespoons dried garlic
  • 8 Tablespoons of your favorite flour-- I use spelt flour or einkorn flour and/or 8 ounces cream cheese if you want to skip the flour!
  • 6-8 cups of your liquid of choice: chicken broth, heavy cream, and/or milk — the more cream you use, the creamier it will be, obviously. I used 2 cups of chicken broth that I had in the freezer, 2 cups heavy cream, and 4 cups milk. (Read about healthy milk options here.) By the way, I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has. Have you seen “How to make homemade broth for rookies“?
  • 1-2 Tablespoons collagen , optional for extra nutrition
  • Sea salt and pepper to your taste
  • 6 ounces Asiago cheese shredded or in small hunks
  • Parsley, chopped (optional for the top)

Instructions

  • Melt butter in a stock pot, sauté carrots on medium heat until they start to get tender, about 10 minutes.  Add celery and sauté another 5 minutes or so. 
  • Add green onion and garlic, and sauté another 3-4 minutes to bring out the flavors. 
  • Add your favorite flour (see GF options below) and keep stirring for 1-2 minutes, don't let it burn. 
  • Now add your liquid very slowly, continuing to stir or whisk it around and it will thicken.  
  • Add optional collagen, sea salt and pepper to taste, and keep whisking.  
  • Add in the Asiago cheese and stir to melt.  Serve and enjoy.

Gluten-free option:

  • To make this Asiago cheese vegetable soup gluten-free, skip the flour in the white sauce, and instead add 8 ounces of cream cheese and stir it in well to thicken and make it even more creamy.  Easy, huh?