Garden Veggie Cheese Soup17 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“I came up with this while trying to use up stuff in the fridge and everyone loved it.” - by Lori Turcotte
Original recipe yields 10 servings
- 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.
- 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.
Amount Per Serving (10 total)
- 316 cal
- 21.9 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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, thick, sm..." See moreooth texture. I used a bag of frozen California Blend veggies - broccoli, cauliflower, and carrots - and included the sliced celery also. I loved this and plan to make it many more times. I also froze about 1 and 1/2 portions, so we'll see how well it freezes."
"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...." See more"
"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 because I h..." See moread some carrots I wanted to use up. I used shredded cheese instead of the processed stuff, because that's what I had on hand. I think the texture would have been better if I had used the processed cheese, but it was still an excellent soup. I will be making this one again."
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