Cheesy Vegetable Soup (adapted from Lulu the Baker)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271.7
- Total Fat: 15.4 g
- Cholesterol: 2.1 mg
- Sodium: 478.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.5 g
- Protein: 15.2 g
View full nutritional breakdown of Cheesy Vegetable Soup (adapted from Lulu the Baker) calories by ingredient
Introduction
Vegetable soup with cheese makes this perfect for cold nights! Vegetable soup with cheese makes this perfect for cold nights!Number of Servings: 6
Ingredients
-
2 Tablespoons butter or olive oil
1/2 cup chopped onion
1 cup carrot, finely chopped or thinly sliced
1 celery stick, finely chopped (or more to taste; you can also substitute 1 chopped zucchini)
1 Tablespoon minced garlic
4 cups chicken broth or stock
1-2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese
Tips
The nutritional information in this recipe reflects the following substitutions: olive oil for butter; zucchini for celery; crushed garlic instead of minced; and Kraft 3-cheese cheddar for regular shredded cheddar.
Directions
1. Melt the butter in a large soup pot (or pour oil and allow to get hot).
2. Add onions, carrots, and celery (or zucchini) and saute over medium heat until tender.
3. Add garlic and cook 1 or 2 additional minutes.
4. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
5. Mix flour with water, add, and simmer until soup is slightly thickened.
6. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
7. Stir in cheese, allow to melt, and serve.
Serving Size: Makes 6 bowls (1 to 1.5 cups)
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNROSE1207.
2. Add onions, carrots, and celery (or zucchini) and saute over medium heat until tender.
3. Add garlic and cook 1 or 2 additional minutes.
4. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
5. Mix flour with water, add, and simmer until soup is slightly thickened.
6. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
7. Stir in cheese, allow to melt, and serve.
Serving Size: Makes 6 bowls (1 to 1.5 cups)
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNROSE1207.