Cheese And Vegetable Soup Recipe

Name: Cheese And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chicken broth; 1/2 c. chopped, peeled potato; 1/4 c. chopped celery; 1/4 c. chopped carrot; 1/4 c. chopped green or sweet red pepper; 1 c. skim milk; 2 Tbsp. all-purpose flour; 1/4 c. shredded cheese (American or Cheddar to vary flavor); dash of ground nutmeg; 1 Tbsp. butter; 1 c. chopped celery with leaves; 2 c. vegetable or chicken stock; 1/2 tsp. English dry mustard; 1/4 tsp. Worcestershire sauce; 2 c. milk; 1/2 c. crumbled Stilton *; chopped parsley or dill (fresh if possible, for garnish)

Servings: persons

1 c. chicken broth
1/2 c. chopped, peeled potato
1/4 c. chopped celery
1/4 c. chopped carrot
1/4 c. chopped green or sweet red pepper
1 c. skim milk
2 Tbsp. all-purpose flour
1/4 c. shredded cheese (American or Cheddar to vary flavor)
dash of ground nutmeg
1 Tbsp. butter
1 c. chopped celery with leaves
2 c. vegetable or chicken stock
1/2 tsp. English dry mustard
1/4 tsp. Worcestershire sauce
2 c. milk
1/2 c. crumbled Stilton *
chopped parsley or dill (fresh if possible, for garnish)

1
In a medium to large, heavy bottomed saucepan, melt the butter.
2
Add the celery and saute for 2 minutes.
3
Add the stock, Worcestershire sauce and mustard; simmer for about 10 minutes. Place in a blender and puree.
4
(If you don't have a blender, cook the celery until very soft and push it through a fine sieve, discarding any large tough pieces.) Return the mixture to the saucepan and bring temperature to slightly below boiling.
5
Add milk.
6
Do not boil.
7
Gradually add cheese, stirring until well blended.
8
Ladle into pre-warmed bowls and top with sprigs of parsley or dill.
9
Serve with warm, crusty bread.
10
Yields about 4 cups.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 c. chicken broth, 1/2 c. chopped, peeled potato, 1/4 c. chopped celery, 1/4 c. chopped carrot, and more.

Yes, Cheese And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese And Vegetable Soup

How did you like this recipe?

Frequently Asked Questions