Cheese and garden vegetable soup
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.
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- 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.
- 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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Reviews & ratings
Average global rating:
(18)
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)