Cheesy Garden Vegetable Soup

    Cheesy Garden Vegetable Soup

    (13)
    2saves
    55min


    12 people made this

    About this recipe: A super-easy cheesy soup that's not only delicious, but jam-packed full of celery, carrots and potato. Serve as a starter, for lunch or dinner with crusty fresh bread.

    Ingredients
    Makes: 8 - 10 servings

    • 160g chopped onion
    • 120g chopped celery
    • 2 cloves garlic, finely chopped
    • 30g margarine
    • 85g plain flour
    • 950ml water
    • 120g chopped carrots
    • 1 large potato, peeled and diced
    • 6 cubes chicken stock
    • 1 tablespoon chopped fresh chives
    • salt to taste
    • ground black pepper to taste
    • 275g grated Cheddar cheese
    • 700ml milk

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In a 6-litre pot, saute celery, onion and garlic in margarine until soft.
    2. Stir in flour. Gradually add water and then vegetables, stock cubes and chives. Bring to the boil and then reduce heat. Cover the soup and simmer for 15 minutes.
    3. Stir in cheese and milk and stir until melted. Do not boil. Season to taste with salt and pepper.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    7

    I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this, I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then, stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture, as I noticed the soup was slightly grainy from having to cook it too long. Otherwise, the taste was lovely and my children went back for seconds. ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success.  -  18 Oct 2009  (Review from Allrecipes US | Canada)

    by
    5

    This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes, probably 1-1/2c. cauliflower. Could have added some broccoli or more carrots or cauliflower. My young boys gobbled it right up! Thanks for sharing! Oh, and I didn't add any salt, just 1/2t. pepper. The salt from the bouillon was enough for us.  -  07 Sep 2010  (Review from Allrecipes US | Canada)

    by
    3

    Not nearly as good as I imagined...  -  27 Jul 2010  (Review from Allrecipes US | Canada)

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