Cheddar soup with vegetables

    25 min

    A wonderfully simple soup. Onions, celery and carrots are simmered in a creamy chicken stock, with Cheddar cheese. Serve with crusty fresh bread, for a substantial lunch or dinner.

    14 people made this

    Serves: 6 

    • 65g celery, chopped
    • 50g carrots, chopped
    • 175ml water
    • 30g butter
    • 1/2 onion, chopped
    • 5 tablespoons plain flour
    • 500ml full fat milk
    • 325ml chicken stock
    • 200g Cheddar cheese, grated

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a small saucepan, combine celery, carrot and water. Bring to the boil, then reduce heat and simmer until tender.
    2. Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in stock, cheese and vegetables with their liquid. Stir until cheese is melted and everything is well combined. Serve hot.

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    Reviews in English (11)


    I don't like me veggies! But dis made me like it!  -  22 Mar 2016


    Really simple and yummy soup! I made this for me and my other half, so reduced the amounts apart from the veg, and added some leftover mushrooms. He usually moans about having to eat soup but we both loved this.  -  30 May 2013


    I added to the recipe by using 2 c water and 2 T chicken soup base (instead of canned broth and water), 2 T worcheshire sauce, 1 t. dried mustard and minced clove of garlic. My husband and I loved it and will put it our cold fall and winter night comfort recipe box!  -  19 Oct 2004  (Review from Allrecipes US | Canada)