Creamy Vegetable Bisque

Submitted by evelynathens

"Made this soup up today as I wanted to make a broccoli soup that avoided the usual roux thickener. It is so delicious that my family has asked me to make another pot tomorrow! The spices add a 'barely-there' subtleness. If you like your soup more heartily-spiced, just add more."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 8 cups water
• 2 vegetables or 2 chicken stock cubes
• 2 celery ribs, chopped
• 2 carrots, chopped (approximately 2 cups)
• 2 potatoes, chopped (approximately 2 cups)
• 1 onion, chopped (approximately 1 cup)
• 1 1⁄2 lbs broccoli florets (I used frozen)
• 1 teaspoon Madras curry powder
• 1⁄2 teaspoon dried ginger
• salt and pepper, to taste
• 1 cup half-and-half
• 1 1⁄2 cups grated cheddar cheese

directions

1. Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
2. Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.