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Cheesy Veggie Soup

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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50 m servings 513 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 513 calories; 44.7 g fat; 14.9 g carbohydrates; 14.5 g protein; 130 mg cholesterol; 934 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

Very good! A great way to use up fresh vegetables.

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 o...