Creamy Vegetable Soup

• 3 shallots large
• 1 bunch carrots
• 1 bunch celery
• 1 bunch swiss chard
• 4 tomatoes on the vine
• 2 russet potatoes
• 4 zucchini
• 2 squash
• 8 garlic cloves
• 1 bay leaf
• 2 tablespoons herbs de provence
• 32 ounces vegetable broth
• 2 cups cheese marscapone
• olive oil
• salt
• pepper

1. Dice up all the vegetables. The shallots and tomatoes can just be cut in half or quarters and the garlic just smashed.
2. You'll need a large pot, I LOVE my Le Creuset French Oven for these types of dishes! Drizzle in a few Tbsp of olive oil into the pot, over medium heat and add the shallots, garlic and bay leaf. Cook for a few minutes, until the shallots are slightly softened and starting to brown.
3. Next add the potatoes and carrots into the pot and cook for about 8 minutes. Toss in the celery and cook for another 5 minutes.
4. Go ahead and add the rest of the vegetables in along with the Herbs de Provence (one of the treasures I brought back from Nice France!), give it a little toss and let the vegetables cook for 20 minutes until everything is softened.
5. Add in the vegetable broth and simmer for an hour and a half.
6. Using an immersion blender, carefully blend the soup to a silky smooth consistency. Stir in the marscapone cheese until its melted in with the soup. Simmer for another 15-20 minutes.
7. Now enjoy a fabulous bowl of this soup finished off with perfectly crisp and flavorful mozzarella bites!

shallots, carrots, celery, swiss chard, tomatoes, potatoes, zucchini, garlic, bay leaf, herbs, vegetable broth, cheese marscapone, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Creamy-Vegetable-Soup-1664462 (may not work)