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Creamy Vegetable Soup

September 3, 2012 by Angela LeMoine Leave a Comment

Soup season is here and today I’m sharing with you this super healthy and hearty Creamy Vegetable Soup. TONS of flavor in this one! 
 Soup season is here and today I'm sharing with you this super healthy and hearty Creamy Vegetable Soup. TONS of flavor in this one! 
I don’t know about you but I welcome September with open arms! Don’t get me wrong, I love taking the boys to the beach, BBQs, summer fresh fruit and veggies and many many trips for ice cream BUT I love slightly cooler weather, changing leaves and SOUP!!!

I picked up a whole lot of veggies at the store and day dreaming of cooler days and nights I decided lets go for a super comfy pot of silky creamy soup! This one is full of good for you fresh vegetables, a bit of Herbs de Provence and the kicker, marscapone cheese! Oh and if thats not enough I threw on a few homemade fried fresh mozzarella bites!  Its a huge batch so I freeze half the soup in individual sized portions in ziploc bags.  This soup came out so good my husband didn’t even miss the meat! That says a lot 🙂
2 or 3 large shallots
1 bunch carrots
1 bunch of celery
1 bunch of swiss chard
4 tomatoes on the vine
2 russet potatoes
4 zucchini
2 squash
6-8 garlic cloves
1 bay leaf
2 Tbsp Herbs de Provence
1 32 oz container vegetable broth
2 cups marscapone cheese
olive oil
salt & pepper
Dice up all the vegetables. The shallots and tomatoes can just be cut in half or quarters and the garlic just smashed.
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You’ll need a large pot, I LOVE my Le Creuset French Oven for these types of dishes!  Drizzle in a few Tbsp of olive oil into the pot, over medium heat and add the shallots, garlic and bay leaf. Cook for a few minutes, until the shallots are slightly softened and starting to brown.
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Next add the potatoes and carrots into the pot and cook for about 8 minutes. Toss in the celery and cook for another 5 minutes.
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Go ahead and add the rest of the vegetables in along with the Herbs de Provence (one of the treasures I brought back from Nice France!), give it a little toss and let the vegetables cook for 20 minutes until everything is softened.
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Add in the vegetable broth and simmer for an hour and a half.
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Using an immersion blender, carefully blend the soup to a silky smooth consistency. Stir in the marscapone cheese until its melted in with the soup. Simmer for another 15-20 minutes.
Now enjoy a fabulous bowl of this soup finished off with perfectly crisp and flavorful mozzarella bites!
YUM!!!
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DON’T FORGET TO ENTER MY FABULOUS GIVEAWAY GOING ON NOW!!!! 

HAPPY EATS!!!!
*this is my original recipe*

Filed Under: Healthy Eating, soup, Vegetarian Tagged With: clean eating, dinner, healthy, soup, vegetarian

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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