GARDEN VEGGIE CHEESE SOUP
I came up with this while trying to use up stuff in the fridge and everyone loved it.
Provided by Lori Turcotte
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
- Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 18.8 g, Cholesterol 64.6 mg, Fat 21.9 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 13.3 g, Sodium 1053.6 mg, Sugar 7 g
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Kaylum Riddell
[email protected]This soup was a bit bland for my taste. I think I'll add some more spices next time.
Solomon Aboagye
[email protected]This soup is delicious and easy to make. I love that it's a great way to use up leftover vegetables.
Safdar Hussain
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised! It's creamy and flavorful, and the vegetables add a nice crunch. I'll definitely be making this again.
Ranjit Kumar
[email protected]Yum! This is a great go-to soup recipe for a quick and easy meal. I love that it's packed with vegetables and it's always a crowd-pleaser.
MANUEL KIPNGETICH
[email protected]This soup was a hit with my family! I added some diced zucchini and carrots, and it turned out perfect. Everyone loved the creamy, cheesy flavor and the hearty vegetables. Will definitely be making this again!