Veggie Cheese Soup

veggie cheese soup

Included are 2 recipes, the first recipe I have altered to use less butter and more veggies, the original follows the first.

FYI, my family could not tell the difference between the two.

Check back for a Gluten-free version …coming soon.

Delicious cheese soup without a heavy broth.

I haven’t frozen it, but it refrigerates well…so you can make it ahead of time and then heat it up.

I change up the veggies I use, depending on what I have in the house or what we’re in the mood for.

I’ve made it with just onion and broccoli, sometimes I throw in some curry powder and it adds a little butterscotch-y taste.


More Veggies, Less Butter Recipe

Ingredients:

  • 2 tbsp olive oil
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups chicken stock/broth (I use Organic Chicken Broth, low sodium)
  • Approximately 4-5 cups chopped veggies of your choice,  (examples: celery, sweet peppers, onions, carrots, cauliflower, broccoli)
  • 4 cups milk (I use skim)
  • 1/2  -3/4 lb of shredded Cheddar Cheese (our favorite is Cabot, Seriously Sharp)
  • Fresh ground pepper, to taste
  • Optional: Curry Powder, to taste

Directions:

  1. Use a food processor to chop the veggies, (small veggies, mean a better chance that your kids will eat this too)
  2. In a large pan melt 1/4 cup butter and 2 tbsp olive oil and sauté the veggies until tender.
  3. Add chicken broth.
  4. Bring to a boil and then cook for 10 minutes on low heat.
  5. In a second deep saucepan melt 1/4 cup of butter.
  6. Add 1/2 cup flour and whisk until smooth.
  7. Whisk in the milk and cook on medium heat until thickened and slightly bubbly, whisking to keep smooth.
  8. Add fresh ground pepper and optional: curry powder too taste
  9. Whisk in the shredded cheddar, on low to medium heat, until combined & smooth (do not boil)
  10. Pour the cheese sauce into the Veggie broth, stir to combine.
  11. Serve with homemade croutons or fresh crusty bread.

Jen likes to add a little Frank’s hot sauce!

Here’s a couple of pics of the veggie broth before the cheese sauce is added.



Original Recipe

Directions:

  • In a large pan melt 1/2 cup butter and sauté the following until tender:
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup cauliflower
  • 1/2 cup broccoli

Add to veggie mixture:

2 cups chicken broth/stock

  1. Bring to a boil and then cook for 10 minutes on low heat.
  2. In a second deep saucepan melt 1/2 cup butter.
  3. Add 2/3 cup flour and whisk until smooth
  4. Whisk in 4 cups milk ( I use skim)
  5. Heat on low to medium heat until smooth and thickened.
  6. Whisk in a  1/2 – 3/4 pound of shredded Cheddar Cheese.
  7. Pour the Cheese sauce into the Veggie broth, stir to combine.

Serve

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