
Servings |
4 servings
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- ½ medium yellow onion diced
- ½ medium red bell pepper diced
- 1 small carrot diced
- 1 clove garlic minced
- 1 cup broccoli finely chopped
- 2 Tbsp olive oil
- 1/4 tsp Salt
- 1/4 tsp pepper
- 4 Tbsp butter
- 4 Tbsp flour
- 1/2 tsp garlic powder
- 1/4 tsp dry mustard
- 1/4 tsp paprika
- 1 1/2 cups milk
- 1/2 cup vegetable broth
- 2 oz. cream cheese diced into small cubes
- 1 tsp Dijon Mustard to taste
- 4 oz. shredded sharp cheddar cheese
- 1/4 tsp Salt
- 1/4 tsp pepper
- 1 Tbsp. butter
- 1/4 yellow onion chopped
- 1 garlic clove minced
- 1/2 cup stewed tomatoes
- 3/4 cup vegetable stock
- 1 Tbsp. butter
- 1/4 tsp. black pepper
Ingredients
Vegetable Mixture
Roux
Cheese Mixture
Tomato Soup - Master's Class Only
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- Cook pasta in salted boiling water until al dente 8 min. Drain and set aside. Reserve 1 cup of pasta water to thin sauce later.
- In a skillet on medium heat drizzle olive oil. Add the vegetable mixture and sauté until tender 7 min. Set aside and drain if necessary.
- Melt butter in a pot over medium heat. Add flour, garlic powder, dry mustard, paprika and whisk for 2 minutes. Slowly pour milk and broth while whisking bringing to a boil. Reduce heat to simmer. Add cream cheese, shredded sharp cheese and Dijon. Whisk until smooth.
- Remove from heat and add the vegetables and pasta. Toss until evenly coated. If sauce thickens too much, stir in a small amount of pasta water. Serve warm
- For Soup: Heat oil in a pot. Cook onions and garlic for 3 minutes. Add tomatoes, stock, tomato paste and pepper. Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened. Puree with an immersion blender and serve in a small clear cup.