Broccoli, cauliflower and carrots are featured in this cheddar cheese soup made with half-and-half.
INGREDIENTS (for 4 servings):
- 1/2 cup margarine
- 1/4 cup chopped onion
- 2 1/2 cups water
- 3 teaspoons chicken bouillon powder
- 1/4 cup all-purpose flour
- 1 cup chopped broccoli
- 1 cup cauliflower, chopped
- 1 cup chopped carrots
- 2 cups half-and-half
- 2 cups shredded Cheddar cheese
- ground black pepper to taste
In a large stock pot melt butter and saute onions until tender.
Add water and chicken granules, and bring to a boil.
Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.