Garden Veggie Cheese Soup Recipe

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
316 cal
16%

Fat
21.9 g
34%

Carbs
18.8 g
6%

Based on a 2,000 calorie diet

Reviews (17)

Rate This Recipe

ana2009

Apr. 13, 2010

"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."

ahoffort

Mar. 28, 2008

"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"

Mary M.

May. 1, 2009

"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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