Tuesday, February 16, 2016

Easy Cheesy Veggie Soup Recipe


I had meant to get this recipe for this soup up last week, but I got hit with a stomach virus. Three days of laying in bed with a heating pad on your tummy, and other things that were quite unpleasant, are enough to make you quite grateful when you do start feeling better.

So today I am out of bed and trying to get on with life, which includes sharing this delicious recipe for Cheesy Veggie Soup. I love the creaminess and cheesiness of this soup. There is something so comforting to me in a great bowl of homemade soup, and this one is one of my all-time favorites.



You can add or subtract your favorite veggies, or use what you have on hand. But definitely do use broccoli because it's so good for you and is really tasty in this recipe, even if you aren't a big fan of it.

I didn't make soup when my kids were growing up, but I really wish I had. Often times it was just about getting dinner on the table as quickly as possible and trying to make something that all five kids would like. But I can make soup now and share it with my family, and hopefully they will know that it's made with love, and it will provide comfort on a cold winter night.



Recipe for Cheesy Veggie Soup

Ingredients:

  • 5 1/2 tablespoon butter, divided
  • 1 1/3 cups chopped carrots
  • 1 cup chopped celery 
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 3 1/2 cups unpeeled and cubed red potatoes
  • 3 cups chopped broccoli florets
  • Salt and freshly ground black pepper
  • 6 Tbsp all-purpose flour
  • 3 cups milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
Directions:
 
In a large Dutch oven or soup pot, melt 2 tablespoons of butter. Add carrots, celery, and onions, sauté about 6 minutes until veggies are softened. Add garlic, chicken broth, and potatoes, season with salt and pepper. Bring to a boil, then reduce heat to medium, cook 10 minutes. Add broccoli and cook another 15 minutes, until veggies are softened.
 
 
Meanwhile, melt remaining butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk. Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar cheese.
 
Makes 6 servings.
 
 
Recipe inspired by Cooking Classy.
 
Patricia
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