“Here's a great pureed soup recipe that will go over well with vegetarians. It consists of mixed vegetables pureed with cheese in a cream base. I like to add cracked pepper or hot pepper sauce to mine. You can easily substitute any of the vegetables to your liking.” - by Doug Matthews
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
- In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 513 cal
- 26%
- Fat
- 44.7 g
- 69%
- Carbs
- 14.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (2)
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"I added garlic in with the vegetables when I sauteed them in the butter, about four cloves worth. Because I'm watching my weight, I didn't use that much butter. I cut it back to a couple tablespoons a..." See morend added a tablespoon of extra virgin olive oil, so the butter would not scorch. I also used homemade chicken broth, because that's all I had on hand. I used just a touch of fat free half-n-half, about a quarter cup, and just a touch of 2% sharp cheddar in with the half-n-half. Right before serving, I used my immersion blender and buzzed the soup ingredients until smooth. This was quite good, even pared down to make it lighter. GREAT with a grilled cheese sandwich. Thanks, Doug!"
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