Broccoli-Cauliflower-Cheese (Apple) Harvest Vegetable Soup

1 med.-lg. head of cauliflower

4-5 sm. chopped potatoes

1-2c broccoli florets

1+c chopped celery

1+c chopped onion

3 chopped carrots

¼c dry white wine

¼c butter

1-2t Penzey's Smoky

½-1t  finely ground black pepper

4-6c water

1-2T Better Than Bouillon-vegetable flavor

*6oz. American cheese

*1c half and half

*⅔c sour cream

Combine all the chopped vegetables, wine, butter and seasoning in a 6 quart pot.  Simmer-saute' over low heat, covered to bring all the flavors together and pull the liquid out of the vegetables, for 20-25 minutes.  Uncover and increase the heat.  When it starts to sizzle, stay close and stir.

As the vegetables lightly brown, add water a little at a time and continue to simmer, covered another 20-30 minutes.  Add soup base, check flavors.  When everything's cooked the way you like, blend with an immersion blender.  *Stop now if you want for a dairy-free, delicious blended vegetable soup, or continue on - add cheese, stirring in to melt.  Pour in the half and half, about a half a cup at a time until the thickness and flavors are just right.  I used one cup.  If you also want to add the sour cream, stir that in now.



Increase heat only till the soup just starts to bubble right before serving.  I had my first bowl with a sprinkle of dill, and crispy croutons.  The apple with this was excellent and could also be chopped and blended into the soup!

Which is exactly what I did!  After the first bowl, I chopped up 2 big apples, unpeeled, simmer them in about ¾c water, covered for 10 minutes.  Added this to the soup and blended it all again.  This time topped with bacon crumbles. . .

Mmmm, tastes great! 😃

Be Bold - Be Creative!  Happy Cooking. . .Lin