This soup was amazing on a recent rainy winter day. I find this flavor combination heavenly, but you can replace some of the blue cheese with goat cheese or cream cheese if blue is too strong for you. Brandy adds richness and depth of flavor.
This recipe caught my eye recently on Pinterest. I try to cook vegetarian meals a few times a week because research shows it’s good for the planet and people. Plus, we like the variety. Joe likes to say, “It’s good and good for me.” So dang cute.
Four favorites come together in this dish: butternut squash, polenta, spinach and, of course, cheese. I also love eating out of bowls, the really rounded kind that fit in your hands just right. This is great, tasty comfort food.
We like this soup a lot, and don’t care that it doesn’t resemble most tortilla soups. My sister’s, for example, is a spicy tomato broth to which chicken, cheese, tortilla chips and other items are added. It’s tasty. Applebee’s version is very cheesy and smooth. Also tasty. But we love our veggies, so this hearty (and mild for the hubby) version is perfect for us.