This recipe is a heart-warming and hearty soup to a cold summer night. Rich in calcium that can provide about one-third of an adult’s daily calcium needs. Soup to comfort cheese lovers.
• 2 to 3 bacon strips, chopped
• 1/3 cup minced onions
• 1/3 cup diced carrots
• 1/3 diced celery
• 1/4 cup flour
• 2 cups assorted cheese (parmesan, cream cheese, cheddar) or your choice of cheese combinations
• 1/2 cup all-purpose cream
• 1 medium red bell pepper, chopped
• pepper to season
Soup stock: simmer and combine in a separate pot
• 1 cube chicken broth dissolved in
• 3 cups water
• 1 1/2 low fat milk
In a medium pot, cook bacon until brown and crisp. Transfer to a plate with paper towel to drain excess oil. Set aside. Use later for toppings.
Let the oil from the bacon cook the remaining ingredients. Stir in carrots, onion, and celery one at a time. Sauté over medium heat until soft and fragrant. Add in flour and cook while stirring for 20 seconds without browning. Pour the simmered stock and bell pepper, while continuously stirring. Simmer soup for another 10 minutes before stirring in the three cheese.
When cheese has completely melted, add in the all-purpose cream. Mix well into the soup. Continue simmering soup for another 3 to 5 minutes. Ladle soup into bowls and top with the bacon bits and more grated cheese.
*Serve soup while hot. Season with pepper and garnish with chopped parsley, grated cheese and croutons, if desired.