Cheesesteak Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1/4 teaspoon celery seed
• 2 garlic cloves, chopped
• 1/3 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon hot sauce
• 6 cups low sodium chicken broth
• 2 soft hoagie rolls, cut into 1/2-inch cubes
• kosher salt & freshly ground black pepper
• 8 ounces cheddar cheese, shredded
• 8 ounces provolone cheese, shredded
• 1 lb shaved beef steaks or 1 lb roast beef
• 1/4 cup jarred sliced pepperoncini pepper
• 2 tablespoons chopped fresh parsley, plus more for topping

Recipe

• 1 preheat the oven to 400 degrees f. heat 2 tablespoons olive oil in a dutch oven or heavy-bottomed pot over medium-high heat. add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. add 1/3 cup 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.
• 2 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.
• 3 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.
• 4 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 pepperoncini and parsley and season with salt and pepper. ladle the soup into bowls; top with the beef, croutons and more parsley.