Garden Veggie Cheese Soup

Garden Veggie Cheese Soup

17

"I came up with this while trying to use up stuff in the fridge and everyone loved it."

Ingredients

40 m {{adjustedServings}} servings 316 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
  2. Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.
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Reviews

17
  1. 18 Ratings

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I made this as written, with two exceptions - I didn't have any nutmeg or onion powder, so I left those out. Oh, and I used less butter than called for. Anyway, the soup was fantastic! Nice, thi...

Very good. I will make this again. It is a different twist to the soup I usually make. I changed the veggies up based on what I had. I think this broth would work with almost any veggie combo.

I wasn't sure about this recipe, but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans becau...