You are here

Vegetable Cheese Soup

Healthycooking's picture
  Vegetable cooking spray 1
  Finely chopped onion 1 1⁄3 Cup (21.33 tbs)
  Thinly sliced carrot 1 Cup (16 tbs)
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Low sodium chicken broth 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Peeled diced red potato 2 Cup (32 tbs)
  Long grain rice 1⁄4 Cup (4 tbs), uncooked
  Reduced fat process cheese spread 4 Ounce, cubed
  1% milk 2 Cup (32 tbs)
  Diced pimento 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, carrot, green onions, and celery; saute until tender.
Add chicken broth, potato, and rice; bring to a boil.
Reduce heat, and simmer 20 minutes or until vegetables are tender.
Remove from heat, and let cool 10 minutes.
Transfer mixture, in batches, to container of an electric blender; cover and process until smooth.
Return mixture to pan.
Stir in cheese and remaining ingredients.
Cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (2 votes)