Garden Cheese Soup Recipe - Allrecipes.com

Directions

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.

Reviews (10)

pam

Oct. 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...." 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. :) "

Steph's Kitchen

Sep. 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, 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."