Cheddar Vegetable Soup

    (84)
    35 min

    This soup is not only creamy, it's also super-rich and hearty. Onions, broccoli, cauliflower, carrots, Cheddar cheese and single cream are simmered together in a chicken stock. Serve with garlic croutons.


    76 people made this

    Ingredients
    Serves: 4 

    • 115g margarine
    • 4 tablespoons chopped onion
    • 600ml water
    • 1 tablespoon chicken stock granules
    • 4 tablespoons plain flour
    • 100g broccoli, chopped
    • 100g cauliflower, chopped
    • 125g carrots, chopped
    • 500ml single cream
    • 225g Cheddar cheese, grated
    • ground black pepper to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large stock pot, melt butter and saute onions until tender.
    2. Add water and chicken granules and bring to the boil.
    3. Measure out flour into a separate bowl and add some stock from stock pot to whisk together with flour.
    4. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
    5. Add single cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to the boil. Top with garlic croutons and serve.

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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (69)

    by
    18

    Very good soup. I added some celery and mushrooms. Followed the recipe to the letter - even using shredded cheddar cheese ~ which is something I don't use too often in soups b/c it tends to give soups a gritty texture instead of a creamy texture. Next time, I think I'll ditch the cheddar and use some velveeta instead but it was still very good and this recipe proves that soups containing only veggies are still very tasty!! Thanks Jackie!!  -  09 Jul 2003  (Review from Allrecipes US | Canada)

    by
    16

    I needed to make a stick to the bones kind of soup and this was excellent and easy. I also added mushrooms, celery and fresh string beans. My family absolutely loved it and had to make a double batch the next time I made it. I also used 2% milk and half cheddar cheese and half american cheese to give it a more smooth texture. Great recipe. Bon apetit.!!!  -  26 Jan 2003  (Review from Allrecipes US | Canada)

    by
    15

    I really loved this soup! But I must admit I tweaked it a little...I put a mixture of velveeta and cheddar in it but not the full 2 cups it calls for. I also added galic to the soup instead of the bread crumbs. I substituded milk instead of half and half. I'm not sure, but I think half and half would have made it REALLY thick. Extremely tastful...loved it!  -  22 Jan 2007  (Review from Allrecipes US | Canada)

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