Cheese and garden vegetable soup

    40 min

    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.

    19 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    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)