Creamy Tomato-Vegetable Soup With Cheese and Spinach Squares

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“This recipe comes from the Low-Carb Vegetarian Cooking by Sue Spitler”
READY IN:
40mins
SERVES:
6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion, bell pepper, celery and garlic in butter in large saucepan until onion is tender - about 5 minutes. Sprinkle with flour and cook 1 minute longer. Add broth, zucchini, cauliflower, sherry and herbs - heat to boiling. Reduce heat and simmer covered until vegetables are tender - about 10 minutes.
  2. Stir in tomato sauce and cream - simmer 2-3 minutes. Season to taste with salt and cayenne pepper.
  3. Coat bottom and sides of greased 8 x 8 inch baking pan with bread crumbs. Combine cheeses, egg and flour in bowl - stir in remaining ingredients and mix well. Pour into prepared pan and bake at 350 until set and lightly browned - 35 - 40 minutes. Cool 10 minutes before cutting into squares.

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