Creamy Tomato-Vegetable Soup With Cheese and Spinach Squares

• 23 cup onion, finely chopped
• 23 cup green bell pepper, chopped
• 12 cup celery, chopped
• 1 large garlic clove, minced
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 quart vegetable broth
• 2 cups zucchini, diced
• 1 12 cups small cauliflower florets
• 14 cup dry sherry (optional)
• 14 cup parsley, finely chopped
• 1 teaspoon dried basil leaves
• 14 teaspoon dried thyme leaves
• 1 (8 ounce) can tomato sauce
• 34 cup whipping cream or 34 cup half-and-half
• salt and cayenne pepper
• 1 -2 tablespoon unseasoned breadcrumbs
• 1 cup cottage cheese
• 34 cup shredded cheddar cheese
• 1 egg
• 3 tablespoons all-purpose flour
• 0.5 (10 ounce) package frozen chopped spinach, thawed, well drained
• 14 cup green onion, and tops thinly sliced
• 14 cup roasted red peppers or 14 cup pimiento, chopped
• 18 teaspoon ground nutmeg
• 12 teaspoon pepper

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

onion, green bell pepper, celery, garlic, butter, flour, vegetable broth, zucchini, cauliflower, sherry, parsley, basil, thyme, tomato sauce, whipping cream, salt, breadcrumbs, cottage cheese, cheddar cheese, egg, allpurpose, green onion, red peppers, ground nutmeg, pepper

Taken from www.food.com/recipe/creamy-tomato-vegetable-soup-with-cheese-and-spinach-squares-464434 (may not work)