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The weather has finally started to turn here in Georgia and it’s cooling down. To be honest I’m not actually a fan of cold weather. Winter always means I can’t feel my toes about ½ the time. But I do love the changing of the seasons and the fall leaves; I’m also a big fan of the holidays. And finally, I love soups and winter is the best time for soup! To be honest I’ve gone on a big of a soup streak the past few days.

This cheese soup was lovely. All rich and tomatoey and cheesy. Topped with the fresh jalapeno pesto it really was divine!

Cheese Soup with Jalapeno Pesto (adapted from Easy Dinners Vegetarian)

3 cups chicken broth

1 ½ c carrots, shredded

1 onion, minced

1 small can tomato paste

2 ½ c unsweetened rice milk

¼ c flour

1 tsp dry mustard

Dash black pepper, chili powder

6 oz cream cheese (soy cream cheese)

*1 c shredded cheese (aged yellow cheddar)

Combine broth, carrots, onion and tomato paste in a medium pot and bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

In a separate bowl whisk together 2 c milk with flour and spices. Pour into the broth mixture. Continue to cook.

In a small bowl whisk the cream cheese with the remaining ½ c of milk until smooth. slowly stir into the broth mixture. Stir the soup, making sure everything is well combine. Add the cheese and stir until the cheese it completely incorporated.

Top with jalapeno pesto.


Jalapeno Pesto

In a blender puree 2 seeded and sliced jalapenos, 1 bunch cilantro, ¼ c grated parmesan, 2 Tbs olive oil, 2 Tbs lime juice, and 3 cloves garlic.

*The recipe calls for 3 cups of cheese, which would be delicious. But using 1 cup you still get the cheese flavor with a little less fat.