Garden Cheese Soup10 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 55 min
“You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.” - by Stacey A.
Original recipe yields 8 - 10 servings
- In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
- 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.
- Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.
Amount Per Serving (9 total)
- 276 cal
- 14.7 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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...." See more 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. :) "
"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, prob..." See moreably 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."
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