In a large pot or soup kettle add the first 7 ingredients. Cook until the veggies are tender but still crisp.
In a 2nd small pot melt butter stir in flour until incorporated whisk in milk until slightly thick. Once thick slowly stir in your cheese until fully melted. Spoon your cheese mixture into the pot with your veggies.
Stir ham into your soup and season as you wish with salt and pepper.
This recipe was passed on to me from my Mom. It was one of my favorite soups she would make when I was a child.
Fry up chicken and bacon; crumble and cut when cooled and set aside.
Rinse wild rice; sauté in vegetable oil. Add water and salt; cook over medium heat until rice is 3/4 done (about 30 minutes) Drain, reserving 1 1/2 cups cooking liquid.
In a large soup kettle melt butter, sauté onions, carrots, and celery until onion is transparent. Add garlic stir until fragrant. Reduce heat, thoroughly blend in flour and cooks stirring constantly for 5 minutes, do not brown the flour.
Using a wire whisk, blend in hot chicken stock and reserved rice liquid. Cook allowing to thicken slightly. Add half and half(milk), blending well. Add rice, chicken, bacon, salt, pepper, and rosemary.
Simmer at least 20 minutes. Garnish with parsley
Prepare veggies:
Quarter chop vine tomatoes, onions and bell peppers. Chop cherry tomatoes in halves. Peel garlic and leave cloves whole.
Place veggies on a baking sheet and douse with olive oil. Sprinkle seasonings on top. Roast at 400 degrees fahrenheit for 30-40 minutes.
Put roasted veggies, milk and vegetable stock in blender, blend until smooth.
If needed, pour into large pot to reheat.
Serve with your favorite crackers, garlic bread or a grilled cheese sandwich.
This soup is super easy to make and makes for great leftovers too!
