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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Cheese And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions