- 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.