Cheesy Veggie Soup

Cheesy Veggie Soup

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Doug Matthews
Recipe by  Doug Matthews

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.

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Reviews (2)

Rate This Recipe
Sarah Jo
14

Sarah Jo

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 and 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!

Stacy.Cape.Coral
2

Stacy.Cape.Coral

Very good! A great way to use up fresh vegetables.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 513 cal
  • 26%
  • Fat
  • 44.7 g
  • 69%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

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