Recipe for cooking carriage house kitchen cheesy vegetable soup

Soups for Salads :: Copy-Cat Soups

Carriage House Kitchen Cheesy Vegetable Soup

Source: Carriage House Kitchen - at the entrance to the San Antonio Botanical Garden, San Antonio, Texas

1 Tbsp. extra virgin olive oil
2 sm. onions, chopped
2 qt. chicken broth
1 qt. heavy cream
1 qt. half-and-half
2 lb. Velveeta cheese
1 C. shredded carrots
1 C. diced celery
2 C. diced fresh tomatoes
1 C. diced fresh broccoli
2 C. frozen mixed vegetables
2 Tbsp. dried parsley
1 Tbsp. dried basil
1 Tbsp. lemon pepper
1 tsp. garlic powder
1 tsp. white pepper
Salt, to taste

Heat extra virgin olive oil in lrg. pot. Saut the onions until soft, about 4 min. Remove from pot and set aside.

Mix together the chicken broth, heavy cream, half-and-half, cheese, carrots, celery, tomatoes, broccoli, mixed vegetables, parsley, basil, lemon pepper, garlic powder and white pepper in the same pot. Cook over med. heat until the vegetables are tender, about 20 to 25 min., adding the sauted onions for the last 10 min. of cooking. Taste and add salt if needed.

Serve piping hot.

NOTE: Recipe can be halved.

Makes approximately 20 C., or about 12 servings.