Cheesy Veggie Soup

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  • 3/4 cup butter
  • 1 onion, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 tomato, chopped
  • 2 cups vegetable broth
  • 6 tablespoons all-purpose flour
  • 4 cups half-and-half
  • 12 ounces American cheese, sliced into strips


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.

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.