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Heat butter or olive oil in a large stock pot.
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Add onions and garlic and sauté until onions become translucent, about 3 minutes.
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Add remaining vegetables and sauté for about 3 minutes.
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Pour over chicken broth and enough water to fill pot 3 inches above vegetables.
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Add seasoning and stir to combine.
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Bring pot to a boil then reduce heat to medium low heat.
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Simmer until all vegetables are falling apart, about 40 minutes.
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Once cooked, transfer vegetables and broth to a blender and blend until smooth or use an immersion blender to puree. *If using blender method, this will take several batches.
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Serve immediately with freshly grated cheese and a tablespoon of cream, but this is optional.
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To freeze, allow soup to cool completely then store in large ziplock bags or tupperware.