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Cheesy Veggie Soup

By: Doug Matthews  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 122 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3/4 cup butter
  • 1 onion, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 514 | Total Fat: 44.8g | Cholesterol: 131mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2008 by tat2whttrsh aka Lambchop's Mom 
I added garlic in with the vegetables when I sauteed them in the butter, about three cloves... MORE

 
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