Cheesy Garden Vegetable Soup
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
- In a 6-litre pot, saute celery, onion and garlic in margarine until soft.
- 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.
- 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 (11)
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)
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)