- Most Helpful
- Highest Rating
Just finished making this and was so easy and delicious! Thank you and will def make again.
This certainly is an ultra-basic recipe, but it's yummy and satisfying. Great for when you're craving a thick, creamy soup and want it quickly. I love that it uses all basic ingredients that I always have around. I did throw in a handful of cheddar cheese as mentioned in the intro. This was delicious; thanx!
My mom used to make this exact recipe and I loved it as a child and still love it. Easy, no frills, recipe. Since this isn't really seasoned I would recommend adding salt and pepper to taste near the end. I also added a dash of cumin, nutmeg and a tinsy bit of curry seasoning. BTW nutmeg and cumin are great complements for this creamy soup. Because we didn't have regular onions I substituted spring onion and ground them up very fine in the blender. We are also gluten free so I used Bob's Red Mill gluten free all-purpose flour and it worked fine. I pureed the soup with a stick blender and added about a cup more frozen broccoli (my kids like to see and chew the broccoli) ten minutes before serving. I served this with grated cheddar cheese and fresh baked pumpkin carob chip bread. This recipe is a hit and my kids can't wait to have it again. Thanks so much Chef Heather.