CHEESE AND VEGGIE SOUP

 

  • Cooking Time: 20-30 min
  • Servings: 4 about
  • Preparation Time: 15-20 min

Ingredients

  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced red sweet pepper
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced zucchini
  • 1/4 cup sliced green onion
  • 1/4 cup butter
  • 2 Tbs olive oil
  • 1/3 cup flour
  • salt and pepper to taste, add a dash or 3 of hot sauce if you like
  • 1/2 cup dry white wine, or just use chicken stock or water
  • 2 cups half-n-half (evaporated skim milk works too)
  • 1 cup chicken stock, if lowering the fat reverse milk to stock
  • 2 cups shredded extra sharp cheddar cheese
  • 2 cups shredded mozzarella

Directions

  • In a heavy stock pot saute vegetables in butter and oil until tender
  • Season with salt, pepper, hot sauce (optional)
  • Stir in flour and cook about 1-2 minutes, until flour toasts a little
  • Pour in wine and chicken stock, stir
  • add in milk and stir until thickened and bubbly
  • Cook and stir about a minute more
  • Add in cheese stirring until cheese melts.

Notes

How to sneak veggies into kids and some adults. Put cheese on it and they will eat it.

This has many variations depending on veggies in season, cheese used, adding diced chicken or ham. I have made it italian style with parmesan adding basil, mexican with pepper-jack cheese and cilantro, used lager instead of wine.....

Categories: Misc. Soup/Stew  Soup 

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