Cheesy Vegetable Soup I Recipe

Directions

In a large stock pot melt butter and saute onions until tender.
Add water and chicken granules, and bring to a boil.
Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

Nutrition

Amount Per Serving (4 total)

Calories
653 cal
33%

Fat
55.7 g
86%

Carbs
19.6 g
6%

Based on a 2,000 calorie diet

Reviews (62)

Rate This Recipe

DREGINEK

Jul. 23, 2003

"Very good soup. I added some celery and mushrooms. Followed the recipe to the letter - even using shredded cheddar cheese ~ which is something I don't use too often in soups b/c it tends to give soups..." See more a gritty texture instead of a creamy texture. Next time, I think I'll ditch the cheddar and use some velveeta instead but it was still very good and this recipe proves that soups containing only veggies are still very tasty!! Thanks Jackie!!"

JENN524

Jul. 7, 2003

"I needed to make a stick to the bones kind of soup and this was excellent and easy. I also added mushrooms, celery and fresh string beans. My family absolutely loved it and had to make a double batc..." See moreh the next time I made it. I also used 2% milk and half cheddar cheese and half american cheese to give it a more smooth texture. Great recipe. Bon apetit.!!!"

Kimberly

Jan. 22, 2007

"I really loved this soup! But I must admit I tweaked it a little...I put a mixture of velveeta and cheddar in it but not the full 2 cups it calls for. I also added galic to the soup instead of the bre..." See moread crumbs. I substituded milk instead of half and half. I'm not sure, but I think half and half would have made it REALLY thick. Extremely tastful...loved it!"

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