Vegetarian Fiesta Con Queso Soup

Recipe by h_metts
READY IN: 1hr 40mins
SERVES: 8-10
YIELD: 5 quarts




  • Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
  • In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
  • Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
  • In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
  • While stirring the pot bring contents to a boil.
  • Allow contents to boil while stirring for about 2 minutes then simmer.
  • Add the 1/2 lb of American cheese a couple of slices at a time until melted.
  • Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
  • Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
  • Serve and enjoy!