Place all ingredients except cheese in a large saucepan. Bring the liquid to a simmer
over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer
the broth for 30-35 minutes, until the vegetables are very tender. Cool broth slightly, and then
puree it in small batches in a blender. Return the puree to the saucepan, and bring soup to serving
temperature. Serve with 1 tablespoon cheese sprinkled on top of each bowl.