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Garden Cheese Soup

Garden Cheese Soup

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Stacey A.

Stacey A.

You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
  2. Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
  3. Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.
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Reviews

pam
7

pam

10/21/2009

I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this, I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then, stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture, as I noticed the soup was slightly grainy from having to cook it too long. Otherwise, the taste was lovely and my children went back for seconds. :) ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success. :)

Steph's Kitchen
4

Steph's Kitchen

9/8/2010

This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes, probably 1-1/2c. cauliflower. Could have added some broccoli or more carrots or cauliflower. My young boys gobbled it right up! Thanks for sharing! Oh, and I didn't add any salt, just 1/2t. pepper. The salt from the bouillon was enough for us.

laurita
3

laurita

7/28/2010

Not nearly as good as I imagined...

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