Vegetable Cheddar Cheese Soup
This recipe for Cheddar Cheese Soup is creamy and comforting. Filled with bits of zucchini, broccoli, and carrots, it’s perfect comfort food.
Servings: 4
Calories: 473kcal
Ingredients
- 2 tablespoon butter
- 2 clove garlic minced
- ½ zucchini shredded
- 1 carrots peeled and shredded
- ½ onion grated
- 1 head broccoli chopped into mini florets
- 3 cup chicken stock
- 2 tablespoon butter
- ¼ cup unbleached, all-purpose flour
- 2 cup milk
- 8 oz cheddar cheese (shredded) (2 cups)
- salt
- black pepper
Instructions
- In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
- Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
- Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season to taste with salt and pepper.
- Serve immediately.
Notes
To freeze: cool the soup and store in meal- or individual-sized portions in the freezer, for up to 2 months. Reheat before serving.
You don't need to use the veggies listed here. Feel free to substitute whatever you have on hand, such as potatoes, peppers, green beans, kale, asparagus, or leeks in addition to the broccoli, carrots, onions, and zucchini listed.
Nutrition
Calories: 473kcal | Carbohydrates: 19g | Protein: 24g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 100mg | Sodium: 1084mg | Fiber: 1.8g | Sugar: 8.5g
