Cheesy Vegetable Soup I

Cooking Recipes Catalogue

Broccoli, cauliflower and carrots are featured in this cheddar cheese soup made with half-and-half.

INGREDIENTS (for 4 servings):


  • 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.