As much as I love the holiday season and *some* snow, I’m already beginning to dread the impending winter. It’s already cold and damp here most nights, and there’s truly only one way to cure those chills: a nice big bowl of soup.
Since I’m already missing my fun Summer adventures, I decided to turn my all time favorite summer street food into a rich, velvety soup, and boy, did it hit the spot! So, I proudly present to you: Cheesesteak Soup.
It’s quick and easy, and has all of the pieces of this classic sandwich (down to the hoagie roll croutons).
What You’ll Need:
+ 1 small onion, chopped
+ 1 carrot, chopped
+1/4 teaspoon celery seeds
+ 2 cloves garlic, chopped
+ 1/3 cup all-purpose flour
+ 2 teaspoons Worcestershire sauce
+1 teaspoon hot sauce
+ 6 cups chicken broth
+ 2 hoagie rolls, cut into 1/2-inch cubes
+ pinch salt and dash pepper
+ 8 ounces cheddar cheese, shredded
+ 8 ounces provolone cheese, shredded
+ 1 pound shaved beef steak or roast beef
+ 1/4 cup jarred sliced pepperoncini
+ 1 small red bell pepper, 1 small green bell pepper, sliced and cooked until tender
Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook until the onion softens, about 3 minutes. Add flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncin, peppers, and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, peppers, croutons and more parsley.