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Cold weather, warm weather…this is a WINNER. Make it ASAP!
In a large soup pot, add the olive oil and carrots with a sprinkle of salt and pepper over medium heat. Stir the carrots to coat with the olive oil for 5 minutes until starting to sizzle.
Add the celery and onion and stir to combine for 5 more minutes, until the veggies have started to soften.
Add the garlic and stir for 1 minute, then sprinkle the flour over the vegetable mixture. Stir the flour into the veggies for 2 minutes to cook it slightly.
Add the tomato juice and 2 cups of stock to the veggie/flour mixture. Stir to combine, and increase the heat slightly so the mixture comes to a bubble and thickens. Cover the pot and reduce the heat to medium – simmer the vegetables for 15 – 20 minutes until the carrots are very soft.
When the veggies are cooked, use an immersion blender or regular blender to puree the soup, then return to the pot if you used a regular blender.
Over medium-low heat, add the cheddar, mascarpone, and milk to the soup. Stir to combine and melt the cheeses, then taste. Add more salt and pepper to your taste.
If the soup is very thick, add additional stock 2 tablespoons at a time until the soup is a consistency that you enjoy.
Serve soup topped with fresh herbs and scallion alongside crusty bread smeared with extra mascarpone.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!