Garden Veggie Cheese Soup
Cheese soup has been enjoyed for centuries and is believed to have originated in Europe.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Garden Veggie Cheese Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add the onion and garlic cloves, and sauté until the onion becomes translucent.
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Add the carrots, celery, and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
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Add the frozen mixed vegetables and cook for an additional 5 minutes.
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Remove the pot from heat and let it cool slightly.
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Using an immersion blender, blend the soup until smooth.
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Return the pot to low heat and stir in the milk and cheddar cheese until the cheese is melted.
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Season with salt and black pepper to taste.
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Let the soup rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
