Friday, August 9, 2013

Cheesy Veggie Soup

Scott and I are still in the process of finding the perfect beer cheese soup recipe. This wasn't it, but it was still a good, cheesy soup recipe for those rainy days! The one thing I wish I did better was make sure to blend this a little more. I got a little impatient and decided not to make sure it was thinned out!


Cheesy Veggie Soup-adapted from Mommie Cooks
Total Time: 30 Minutes
Serves 4

  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons flour
  • 1 cup beer
  • 4 cups chicken broth
  • 1/2 cup half & half
  • 2 cups of shredded cheddar cheese
  • 1 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
Melt butter in a large stock pot over medium heat. Stir in onions, carrots, celery and garlic for 3-4 minutes. Mix in flour, beer and chicken broth, stirring constantly. Bring to a gentle boil. Once boiling, reduce heat to low, add in half & half and cheddar cheese. Stir until cheese is melted.

Carefully transfer chunks of vegetables and soup into a blender in batches (or use an immersion blender if you're lucky enough to have one). Puree until smooth and return to stock pot. Repeat until soup is smooth.
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