This recipe is my attempt to lighten up a soup recipe that has been a family favorite for more than 20 yrs. The original recipe came to us from a good friend of my sister’s. We refer to it as "Lorraine’s Cheesy Vegetable Soup". The recipe includes 2 cups half & half & 3 cups cheese. Its very creamy & delicious, but not very healthy. I underwent weight-loss surgery a few months ago & am now trying to incorporate more veggies & less fats into my diet while still being able to enjoy what I eat. I made the addition of red peppers to add flavor & color & hot sauce for a hint of heat. I included fresh thyme to give a touch of herb flavor. I added corn for a bit of sweetness & texture. I cut back the half & half to whole milk & reduced the cheese by 3 to 1. What it lost in creaminess it gained in flavor. Serve it in a bread bowl, top with a little extra cheese & it’s a comfort food you don’t have to feel (too) guilty about.
3193 per serving
- 4 red peppers
- 3 small red potatoes
- 2 tablespoons canola oil, (divided)
- 2 cup cauliflower florets
- 2 cup broccoli florets
- 1/2 cup onion, minced
- 3 garlic cloves, minced
- 1 cup carrots
- 48 MSR 3 chicken broth
- 2 ears of sweet corn
- 1 cup whole milk
- 1 cup swiss cheese, shredded
- 2 sprigs fresh thyme
- 1/2 teaspoons ground black pepper
- 1/2 teaspoons salt
- 2 teaspoons hot pepper sauce
Rub 1 tsp oil onto peppers and broil until blackened (5-7 min), turning halfway through.
Put peppers in a bowl and cover tightly with plastic wrap, letting them steam for 15-20 min.
Peel peppers, removing core and seeds. Roughly chop, place into blender and set aside.
Meanwhile, prepare vegetables; cut potatoes into 1/2 inch cubes, break cauliflower and broccoli into 1 inch pieces, slice carrots into 1/4 inch slices, and cut corn off the cob.
Heat remaining oil in a large saucepan over medium heat.
Add onion and saute until soft, about 5 minutes.
Add garlic and cook another minute.
Stir in chicken broth, thyme, salt, pepper and vegetables. Bring to a boil and simmer for 10-15 minutes or until vegetables are tender.
Remove from heat, remove thyme and carefully drain broth into blender jar. Process broth and pepper mixture until smooth.
Transfer back to saucepan with vegetables.
Add milk, cheese and hot sauce. Heat until cheese is melted but do not boil.