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.

Doug Matthews
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

513 calories; 44.7 g total fat; 130 mg cholesterol; 934 mg sodium. 14.9 g carbohydrates; 14.5 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2011
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! Read More
(14)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/11/2011
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! Read More
(14)
Rating: 4 stars
02/11/2011
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! Read More
(14)
Rating: 4 stars
07/14/2011
Very good! A great way to use up fresh vegetables. Read More
(2)
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Rating: 5 stars
03/03/2017
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!!! Read More