Cheese and garden vegetable soup

Cheese and garden vegetable soup


18 people made this

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.

Lori Turcotte

Serves: 10 

  • 110g unsalted butter
  • 4 tablespoons diced celery
  • 1 teaspoon onion powder
  • 1.7 litres chicken stock
  • 400g chopped cauliflower
  • 60g chopped carrots
  • 55g fresh green beans, cut into 2.5cm pieces
  • 450g processed cheese, such as Kraft singles, unwrapped and chopped
  • 125ml cooking sherry
  • 475ml milk
  • 1 tablespoon garlic granules
  • 1 teaspoon salt
  • 2 pinches ground nutmeg
  • 85g cornflour
  • 250ml water

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken stock and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
  2. Stir in cheese until melted. Stir in sherry, milk, garlic granules, salt and nutmeg. Combine cornflour and water in a bowl until cornflour is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.

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