Creamy Vegetable and Cheddar Soup

    Creamy Vegetable and Cheddar Soup

    (216)
    7saves
    30min


    206 people made this

    About this recipe: This soup is a winter warmer. Carrots are simmered with broccoli in a creamy cheese soup base. Enjoy as is, with garlic croutons or a side of fresh bread.

    Ingredients
    Serves: 4 

    • 120g sliced carrots
    • 175g chopped broccoli
    • 250ml water
    • 1 teaspoon chicken stock granules
    • 4 tablespoons chopped onion
    • 50g butter
    • 4 tablespoons plain flour
    • 1/4 teaspoon ground black pepper
    • 475ml milk
    • 225g grated mature Cheddar cheese

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small saucepan over medium-high heat, combine carrots, broccoli, water and stock. Bring to the boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and set aside.
    2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to the boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through and serve.
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    Reviews & ratings
    Average global rating:
    (216)

    Reviews in English (217)

    by
    1

    tastey and filling though a bit to mutch cheese  -  22 Mar 2011

    by
    1

    Altered ingredient amounts. I used half the amount of cheese and added some calliflower  -  22 Mar 2011

    by
    50

    A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that using a full cup of carrots would be waaaaay too much. I filled the remainder of the 1-cup measuring cup with celery and we loved the addition/substitution. With not much in the way of diverse and complex flavors going on here, I thought it was important to make the very most of the flavors I DID have - namely, substituting a good chicken broth for the water and chicken bouillion called for and adding fresh minced garlic to the onions as they were being sweated out. Finely, while straight Cheddar is inarguably the best for flavor, replacing half of it with processed cheese (i.e. Velveeta) ensures a rich creaminess that is virtually guaranteed not to break down and separate. Several good shakes of salt and freshly ground pepper and we were rewarded with a rich, creamy, flavorful and comforting broccoli cheese soup. I garnished it with a crostini topped with a sprinkle of grated Cheddar cheese and a tiny broccoli floret. This, along with "Greek Chicken Wraps," also from this site, was a nourishing, easy, and laid back supper.  -  30 Oct 2010  (Review from Allrecipes US | Canada)

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