About this recipe: A deliciously thick and creamy vegetable soup. Cauliflower, carrots and green beans are simmered in a cheesy soup. Serve with fresh crusty bread for lunch or dinner.
I made this as written, with two exceptions - I didn't have any nutmeg or onion powder, so I left those out. Oh, and I used less butter than called for. Anyway, the soup was fantastic! Nice, thick, smooth texture. I used a bag of frozen California Blend veggies - broccoli, cauliflower, and carrots - and included the sliced celery also. I loved this and plan to make it many more times. I also froze about 1 and 1/2 portions, so we'll see how well it freezes. - 13 Apr 2010 (Review from Allrecipes US | Canada)
Very good. I will make this again. It is a different twist to the soup I usually make. I changed the veggies up based on what I had. I think this broth would work with almost any veggie combo. - 28 Mar 2008 (Review from Allrecipes US | Canada)
I wasn't sure about this recipe, but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans because I had some carrots I wanted to use up. I used shredded cheese instead of the processed stuff, because that's what I had on hand. I think the texture would have been better if I had used the processed cheese, but it was still an excellent soup. I will be making this one again. - 01 May 2009 (Review from Allrecipes US | Canada)