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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chopped green pepper
American cheese, sliced into strips
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!
Very good! A great way to use up fresh vegetables.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Veggie Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 403
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