Vegetable Cheese Soup
photo by GaylaV
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 cup finely chopped carrot
- 1 cup celery
- 1 cup broccoli
- 1 cup cauliflower
- 1 cup and green onion (include the tops but keep them separate)
- 1⁄2 cup butter
- 1 cup flour
- 4 cups milk
- 4 cups chicken stock
- 1 (15 ounce) jar Cheez Whiz
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon prepared mustard
- salt and pepper
directions
- Boil vegetables in water for five to ten minutes or until crisp tender and drain.
- Saute onion whites in butter.
- Add flour and blend well.
- In separate pan, bring milk and broth to a boil.
- Slowly incorporate broth mixture with flour, blending well with a wisk.
- Add cheese, salt, pepper, and cayenne.
- Stir in mustard and boiled vegetables.
- Bring soup to a boil.
- Serve immediately.
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Reviews
-
This was a very rich and tasty soup with just a couple of small changes. I only used 1/2 cup of flour as it became apparent as I was adding the flour that more than that would be too much for us. I switched up the cheez whiz for velveeta looking for that creamy smooth taste and it worked very well. I am just not that crazy about cheez whiz. I used the powdered mustard, didn't measure it but likely about 1/2 tsp. I also didn't measure the cayenne but I think it would be a little less than 1/4 tsp. I forgot it and had to throw it in just as I was serving. Sorry for not being more accurate. With these changes we felt it was thick enough and was certainly velvety. I will def. be making this soup again. Thanks for sharing your recipe. Made for PAC 2010.
Tweaks
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This was a very rich and tasty soup with just a couple of small changes. I only used 1/2 cup of flour as it became apparent as I was adding the flour that more than that would be too much for us. I switched up the cheez whiz for velveeta looking for that creamy smooth taste and it worked very well. I am just not that crazy about cheez whiz. I used the powdered mustard, didn't measure it but likely about 1/2 tsp. I also didn't measure the cayenne but I think it would be a little less than 1/4 tsp. I forgot it and had to throw it in just as I was serving. Sorry for not being more accurate. With these changes we felt it was thick enough and was certainly velvety. I will def. be making this soup again. Thanks for sharing your recipe. Made for PAC 2010.
RECIPE SUBMITTED BY
I love to putter around in the kitchen. While some people find it stressful to come home after a long day and cook, I find it relaxing. I'm a good cook and an even better baker. I've been using this website for years and have decided that it's time to share some of my favorite recipes. I hope others find these recipes as helpful as I have found theirs!