Recipe by newspapergal
I've modified this recipe from one in Better Homes & Gardens cookbook; the original calls for using either BROCCOLI or CAULIFLOWER -- I've only made it with broccoli but I'm sure it's good either way. It's very fast and easy, and really tasty! A perfect fast winter meal, paired with some crusty bread.
Top Review by GaylaV
This is a great tasting soup. In a half hour you are sitting at the table enjoying this tasty creation. I followed the recipe exactly ecept that I used entirely old cheddar. I did use the hand blender to blend up the bigger pieces of broccoli but did leave it a bit chunky. It got a thumbs up and we will be having this one again. Thanks for sharing your recipe.
- 1 cup water
- 1⁄2 cup chopped carrot (1 medium)
- 1⁄2 cup chopped onion, chopped fine
- 1 (10 ounce) package frozen broccoli or 1 (10 ounce) package cauliflower (or fresh)
- 4 cups milk
- 1⁄4 cup all-purpose flour
- 1 chicken bouillon cube
- 1⁄4 teaspoon white pepper
- 1 1⁄2 cups shredded sharp cheddar cheese
- 1 1⁄2 cups shredded American cheese or 1 1⁄2 cups monterey jack cheese
- 1 dash red pepper
Directions See How It's Made
- In large saucepan, boil water; add carrot, cauliflower or broccoli (I prefer fresh veggies, chopped pretty fine), onion.
- Simmer, covered, about 4 minutes or until veggies are crisp-tender.
- Do not drain.
- In a small bowl, mix flour, white pepper and dash of red pepper; stir about 1 cup of the milk into flour mixture.
- Stir flour mixture into veggies in saucepan.
- Add 2 more cups milk and bouillon cube.
- Cook and stir over medium heat until thick& bubbly, and bouillon cube has dissolved.
- Cook for about 2 more minutes.
- Add cheeses, gradually, and stir until melted.
- Add additional cup of milk, gradually, until desired consistency.
- (I need all 4 cups or it was too thick) Best if serve immediately, but reheats fairly well.