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.
