Cheesy Vegetable Soup II

This Cheesy Vegetable Soup II is a hearty and comforting dish that is perfect for those cold winter days. Packed with a medley of vegetables, this soup is not only delicious but also nutritious. The creamy cheese base adds a rich and satisfying flavor, making it a favorite among both kids and adults. Whip up a batch of this flavorful soup in just under 30 minutes, and enjoy a warm bowl of goodness!

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen corn
• 4 cups chicken or vegetable broth
• 1 cup milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
2. Add the carrots, celery, bell pepper, zucchini, and corn to the pot. Cook for about 5 minutes, until the vegetables start to soften.
3. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids.
5. Return the soup to the pot and stir in the milk and shredded cheese. Heat over low heat until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

Interesting Facts