Cheesy Vegetable Soup I Recipe

Name: Cheesy Vegetable Soup I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine; 1/4 cup chopped onion; 2 1/2 cups water; 3 teaspoons chicken bouillon powder; 1/4 cup all-purpose flour; 1 cup chopped broccoli; 1 cup cauliflower, chopped; 1 cup chopped carrots; 2 cups half-and-half; 2 cups shredded Cheddar cheese; ground black pepper to taste

Servings: persons

1/2 cup margarine
1/4 cup chopped onion
2 1/2 cups water
3 teaspoons chicken bouillon powder
1/4 cup all-purpose flour
1 cup chopped broccoli
1 cup cauliflower, chopped
1 cup chopped carrots
2 cups half-and-half
2 cups shredded Cheddar cheese
ground black pepper to taste

1
In a large stock pot melt butter and saute onions until tender.
2
Add water and chicken granules, and bring to a boil.
3
Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
4
Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
5
Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

327

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.

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

You need 11 ingredients. The key ingredients include: 1/2 cup margarine, 1/4 cup chopped onion, 2 1/2 cups water, 3 teaspoons chicken bouillon powder, and more.

Yes, Cheesy Vegetable Soup I 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.

Cheesy Vegetable Soup I

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