Creamy Vegetable Soup
4 carrots
4-6 stalks celery
1 medium onion
1/2 red pepper
1-2 stalks of broccoli
2 Tbsp butter
2 Tbsp flour
oregano, basil
1 (16 oz) can chicken broth
1/3 c half and half, warmed
1 (28 oz) can diced tomatoes (my can had basil and garlic added)
1/4 c Parmesan cheese
1/4 c cheddar cheese
1/2 c spinach
Dice all vegetables. Place carrots and celery in pot with butter, let cook until almost completely done. Add the rest of the vegetables and let cook. Once cooked add the flour, basil and oregano, until all flour is mixed in. Add the chicken broth and let warm, then add the diced tomatoes and the half and half. Add cheeses until melted. Using an immersion blender, blend soup but do not puree. Add spinach before serving.
My quantities are not exact as I did not measure before, but should be close enough to work. At least this is the recipe I will follow to make the soup again. We served with grilled cheese sandwiches, but warm bread would be just as good.
