Here is a fantastic pureed soup recipe that vegetarians will love. It comprises of cheese and a mixture of vegetables blended in a foundation of cream. I like to add spicy sauce or cracked pepper to mine. Any of the vegetables can be readily changed to your preferences.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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 Facts
| Calories | 513 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 28 g |
| Sodium | 934 mg |
| Sugars | 3 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
it was fantastic!!! i added ground red pepper for a little extra kick. i did 1/3 less cheese and sub. 50% of half and half with 2% milk. added more veggies just because i had them. turned out delicious. will be making this again!!!
Very good! A great way to use up fresh vegetables.
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!