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Cheesy Vegetable Soup II

4

0 min

Cheesy Vegetable Soup II

Cheesy Vegetable Soup II Photo 1

Time

0 min

Serving

7 persons

Calories

534

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!

Ingredients

  • olive oil: 1 Tbsp
  • garlic: 3 clove (minced)
  • onion: 0.5 cup (chopped)
  • sliced mushrooms: 2 cups (fresh)
  • potatoes: 5 piece (cubed)
  • carrots: 2 cups (chopped)
  • milk: 6 cups
  • condensed cream of Cheddar cheese soup: 2 cans (11 ounce cans)
  • all-purpose flour: 2 Tbsp
  • cheddar cheese: 2 cups (divided, shredded)
  • frozen green peas: 0.5 cup
  • frozen corn kernels: 0.5 cup
  • broccoli florets: 1 cup
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

Cheesy Vegetable Soup II Photo 21
Cheesy Vegetable Soup II Photo 32
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  1. In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
    Cheesy Vegetable Soup II Photo 2
  2. In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
    Cheesy Vegetable Soup II Photo 3
  3. Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.
    Cheesy Vegetable Soup II Photo 4

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