Cheesy Veggie Soup recipe

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Ingredients

¾ cup butter
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
½ cup chopped green pepper
1 tomato, chopped
2 cups vegetable broth
6 tablespoons all-purpose flour
4 cups half-and-half
12 ounces American cheese, sliced into strips

Nutrition Info

512.8 calories
carbohydrate: 14.9 g
cholesterol: 130.5 mg
fat: 44.7 g
fiber: 1.3 g
protein: 14.5 g
saturatedFat: 28 g
servingSize: -
sodium: 933.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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