Cheesy Veggie Soup
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Ingredients50 m servings 513 cals
Original recipe yields 8 servings
- 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.
Per Serving: 513 calories; 44.7 g fat; 14.9 g carbohydrates; 14.5 g protein; 130 mg cholesterol; 934 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 tablesp...