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A touch of vinegar stirred in at the end of cooking adds just enough acidity to cut through the rich broth in this creamy soup.

EatingWell Magazine, January/February 2022


Credit: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until soft, about 5 minutes. Add cauliflower, sweet potato, thyme, bay leaf, salt and pepper. Cook, stirring occasionally, for 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Add broth and milk and bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the vegetables are soft, about 10 minutes.

  • Stir in cheese, corn and vinegar. Cook, stirring, until the cheese is melted and the corn is hot, about 3 minutes more. Discard the bay leaf. Serve sprinkled with more cheese, if desired.

Nutrition Facts

generous 1 cup
293 calories; protein 12g; carbohydrates 28g; dietary fiber 4g; sugars 10g; fat 16g; saturated fat 6g; cholesterol 30mg; sodium 529mg; potassium 584mg.