Cheesesteak Soup (4 servings) (Food Network):
5 tbsp EVOO
1 small onion, chopped
1 carrot, chopped
1/4 tsp celery seeds
2 cloves garlic, chopped
1/3 c plus 2 tbsp flour
2 tsp Worcestershire sauce
1/2 tsp hot sauce
6 c chicken broth
2 soft hoagie rolls, cut into 1/2 inch cubes
Salt and pepper
8 oz shredded cheddar cheese
8 oz shredded provolone cheese
1 lb shaved deli roast beef, chopped
1/4 c jarred sliced pepperoncini
2 tbsp chopped fresh parsley, plus more for topping
Preheat oven to 400. Heat 2 tbsp oil in Dutch oven over med-high heat. Add onion, carrot, celery seeds and garlic and cook, stirring occasionally, until onion softens, about 3 minutes. Add 1/3 c flour, Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add chicken broth and 2 c water and bring to a boil. Reduce heat to med-low and cook until veggies are tender, about 20 minutes.
Meanwhile, toss bread cubes with 1 tbsp olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
Puree soup with an immersion blender or in a blender until smooth. Return to pot and bring to a boil, then reduce heat to med-low and simmer 5 minutes. Toss cheddar, provolone and the remaining 2 tbsp flour in bowl; slowly whisk the cheese mixture into the soup until melted. Return to blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from heat.
Heat remaining 2 tbsp olive oil in large skillet over med-high heat. Add beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in pepperoncini and parsley and season with salt and pepper. Ladle soup into bowls; top with beef, croutons and more parsley and shredded cheese if you desire. Enjoy!
Veggies...
Flour added to the veggies...
Croutons...
Shredded cheese and flour...
Browned roast beef & pepperoncini...
Enjoy!...
