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- Dish type
- Vegetable soup
A simple, yet delectable vegetable soup. Enjoy with fresh crusty bread, if desired.
15 people made this
- 450g frozen mixed vegetables
- 65g sliced celery
- 1 onion, chopped
- 475ml water
- 50g margarine
- 4 tablespoons plain flour
- 475ml milk
- 225g grated Cheddar cheese
- 420g tinned cream style corn
- salt to taste
- ground black pepper to taste
MethodPrep:15min ›Cook:35min ›Ready in:50min
- In a large stock pot bring water to the boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
- Using a 3 litre saucepan, melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and cream style corn. Stir until cheese is completely melted.
- Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Reviews & ratingsAverage global rating:(13)
Reviews in English (12)
by Kelsey Marie
I am a big fan of soups, and I am also a very picky eater. I wouldn't say this recpie was fantastic, but it was very good. I would definitely make this one again.-14 Feb 2007
I tried this recipe because I needed a vegetarian soup for a very large group. This soup is easy to make, tastes great and freezes well. A great find, I have used it with a couple of large groups!-20 Oct 2006
I tweaked this recipe a bit to suit my family's tastes- the recipe itself is a wonderful base. I added diced redskin potatoes with the vegetables. I only drained about half the water from the veggies- just depends on how you like the consistency of your soup. I also added diced chicken, which I browned with lots of minced garlic prior to adding. Due to my added ingredients, I added an additional cup of milk and a cup of half and half. We are big cheese lovers, so I used a whole brick of shredded sharp cheddar cheese. I seasoned the soup with pepper, garlic salt, and bay leaf. It was absolutely delicious! One of our new family favorites.-16 Oct 2011
Potato and Cheddar Vegetable Soup Recipe
Now that Fall is in the air and the days are getting cooler, Potato and Cheddar Vegetable Soup Recipe makes it&rsquos way onto the weekly menu.
I love simple and flavorful soups and this hearty potato and cheddar vegetable soup recipe is just that.
Loaded with fresh veggies and cheddar cheese, this vegetable soup can be ready to serve in about 30 minutes.
What I love most about this soup is if you don&rsquot have a certain vegetable, substitute for whatever you have in the fridge.
Peppers could be added, spinach and kale as well. This is the recipe that we love, and the boys will actually eat.
Serve with fresh bread and sharp cheddar (or even a jalapeno jack).
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Donna T on March 22, 2020:
This is the best soup ever! So easy, and few ingredients. I thought it would need something to thicken it, but it didn’t. I used four cups total of fresh cauliflower, broccoli and carrots and added salt, pepper and some seasoning salt at the end. My new favorite recipe for my Instant Pot. Thank you!
Frank Atanacio from Shelton on December 07, 2017:
mmmm looks good.. and easy to prepare.. thanks for sharing :)
Rebecca (author) from USA on November 15, 2017:
Linda Crampton from British Columbia, Canada on November 12, 2017:
A pressure cooker sounds very useful. I love the short time needed to cook a meal! Your recipe looks delicious.
Kristen Howe from Northeast Ohio on November 09, 2017:
Okay. But I have no more counter space in my kitchen-- I use my crockpot 2x a week.
Rebecca (author) from USA on November 08, 2017:
You can, but I&aposm not sure how long that would take. Ditch the crockpot and get an instant pot, you&aposll use it 100x more often and it can be a crockpot too. :)
Rebecca (author) from USA on November 08, 2017:
yep instant pot pressure cooker! they are AMAZING! I&aposll be posting a lot more recipes soon. If you don&apost have one seriously get one. Christmas is right around the corner! Thanks for the comments btw.
Kristen Howe from Northeast Ohio on November 08, 2017:
This soup looks delicious. But I don&apost have an instant pot, just a crockpot, and no more counter space for it. Can I use my crockpot for this recipe?
FlourishAnyway from USA on November 08, 2017:
Is an instant pot a pressure cooker? This looks good. Evan vegans can do some substitutions with this.
Louise Powles from Norfolk, England on November 08, 2017:
How to make Broccoli Cheddar Soup
- Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
- Whisk in flour and cook for about 2 minutes. This will remove the raw flour flavor.
- Stir in chicken stock and season generously with salt and pepper. You want to make sure that no flour lumps are left after adding the stock.
- Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
- Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. The soup should still have a thinner, ‘soupy’ texture.
- Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese. Adding the cheese slowly will help to create a smooth soup in the end.
- Season with salt and pepper and top with more cheddar. Serve.
This soup can be made up to 3 days ahead of time.
Pour soup into an airtight container and refrigerate.
To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.
If you find that your soup still gets too thin after its been heated scoop 1/2 cup of the warm soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth. Pour mixture back into the pot, stir together and simmer until soup slightly thickens.
I don’t recommend freezing this recipe because the consistency will be very thin and the texture will be off once it’s thawed and heated back up. The cornstarch slurry trick also doesn’t work nearly as well for when the soup has been frozen.
Originating from Somerset, Cheddar cheese is one of the most popular cheese varieties here in the UK. The name comes from the name of the village from where it originates the caves in the Cheddar Gorge provided the ideal conditions for the cheese to mature in. A unique step in the Cheddar cheese-making process is called Cheddaring - this is where slabs of curd are stacked and then turned on top of each other in order to drain away the whey.
Cheddar is sold at different ages, starting from mild cheddar (2-3 months) through to mature Cheddar (a year or more). It has a salty, sharp flavour that can be used to liven up a range of dishes. Galton Blackiston's Cheddar cheese beignets make for delicious bite-size vegetarian canapés. For a more innovative use, why not try Marcus Wareing's Eccles cake with Cheddar cheese ice cream, or add a twist to a classic soufflé with Shaun Rankin's cheese soufflés with apple, walnut and pomegranate salad.
For more ways to use cheese in your cooking, browse our collection of delicious cheese recipes.
Rutabaga soup with sage and white cheddar
Which, according to my research today, is also called a “Swede” in Europe. I was in the midst of making a Scotch broth soup with my leftover holiday lamb and Jamie Oliver advised that I should chop up a Swede and throw it into the pot along with my vegetables.
Perhaps a soup for Jeffrey Dahmer, but I vow to keep my soups human-free. Let’s refer to rutabaga using its North American lingo. And to complicate things with one more rule, let’s avoid the common Southern pronunciation “ruda-beggers” which is even more worrisome than “Swede”.
If you’re A) from Europe or B) from the South and would like return the linguistic praise, feel free. I’m Canadian and come pre-packaged with a hot mess of language issues. I call the garbage disposal a “garberator”, pronounce basil with a soft “a” and if you steal my two-four, there might be a kerfuffle, but I can be easily repaid in peameal bacon. If it dribbles I’ll just wipe my face with a serviette.
Now that we’ve gotten that out of the way, let’s talk soup.
You may recall that I introduced rutabaga to my kids as part of our mystery food challenge. One of the interesting observations was that rutabaga smells and tastes a little like broccoli. Lauren mentioned it first, and I guffawed but then brought the object right under my nose, and sure enough, the essence of broccoli itself.
I had visited the farmer’s market last weekend and bought two more rutabagas. Broccoli is a favorite in our house, making rutabagas appealing by proxy. They’re easy to prep- just peel off the skin and dice them for a stove-top simmer or a long, slow roast.
My parents were visiting for Christmas this year, and after a few nights of rich meals, soup felt like a welcome change. I had my rutabagas and some other support vegetables on hand, namely carrots, onion and celery. And I had broccoli on the brain.
I adore broccoli cheddar soup – it feels both healthy and indulgent. Cold weather food at its best. And just as I’d channeled my inner Emeril with the goat milk caramel episode, I thought “SELF! Rutabagas could stand in for broccoli in a broccoli cheddarish soup.”
And it was perfect. The kind of dish where the clouds part, the heavens send their multicolored rays down to Earth, leprechauns emerge in three-piece suits, and in the midst of this spectacle sits a pot of rutabaga soup.
When preparing soup with cheese, handle with care. Take the soup off the burner and stir your cheese off the direct heat.
Do not make the soup, take it off the burner, decide to drive around your neighborhood for an hour in a golf cart to admire the holiday lights. Drink a beer or two from your two-four, put the soup back on the burner, ask everyone if they’re ready for dinner, take the soup off the burner when they say they need more time. Cool the soup, reheat the soup vigorously, and then serve.
It will turn out grainy. Edible, delicious even, but grainy. Cheese is temperamental like that. It likes to be treated with respect flirt with any other activities and it’s game over.
It’s like carefully wrapping a Lalique vase and then banging it once on the ground before gifting it to your intended recipient.
I should have known better, but over the holidays, alcohol, fun, and family discourse seem to get the better of you. Holiday baking is too accessible (read: unwrapped and on the kitchen table), prompting you to sneak a pignoli cookie here, a teensy slice of fruitcake there. Another cocktail? Twist my arm why don’t you.
Holiday mealtime (especially when you’re the cook) snakes its way down the priority ladder, down to the place where “laundry” and “basement re-org” are hanging out and making friendship bracelets for each other.
And there ain’t no shame in that. Rudabeggars or not, that’s what the holidays are for. I just wish that I could have photographed the soup that was as perfect as the first bite. Right when the cheese went in and melted like milk chocolate on a hot summer day. The soup that existed before the golf cart joyride. Before the extra beers. Lucky for me, these pictures don’t convey my secret. “Lovely!” they holler… “Creamy deliciousness!” “Best soup I ever had” they seem to say. Which is how I’ll remember that first bite.
Broccoli, cheddar cheese, onion, stock, milk, carrots, hot sauce, nutmeg, and cream cheese are all that are required for this soup. You would think a lot goes into making this broccoli cheddar soup, but truthfully it is such a simple recipe.
You will keep coming back making it again and again!
Panera&rsquos Copy Cat Broccoli and Cheddar Soup
Weight Watchers Broccoli Cheddar Soup
10 oz Velveeta reduced-fat cheese
3 cans veggie broth (approx. 14oz each)
2 pounds chopped broccoli
2 Tablespoons chopped green chilies
Serves 10: 2 SmartPoints on ALL NEW WEIGHT WATCHERS PLANS!
Mix Velveeta and vegetable stock together, simmering on the stove over medium heat for 10 minutes, stirring frequently until blended.
Drop in broccoli and chilies, then cook for another 15 minutes. If you're going to add other veggies, do that now. Tomatoes, carrots, and celery are all nice additions that don't add any points.
Serve! You could top this soup with sour cream, shredded cheese, or even shredded carrots. Just make sure if you add ingredients that aren't 0 points, that you calculate that into your points for the day!
The Best Copycat Panera Broccoli Cheddar Soup Recipe
Kiersten Hickman/Eat This, Not That!
When I go to Panera, I have a few go-to picks. There's the Spicy Thai Salad, with those crispy wonton strips and that delectable peanut sauce. There's also the Chipotle Chicken Avocado Melt, on peppery focaccia smothered in chipotle mayo. But no matter what, I always have to get Panera's Broccoli Cheddar Soup as one of my pick-two options. A cup of this soup is incredibly filling, and quite honestly, it just soothes my soul.
Sadly, I don't have the time (or the budget) to head to Panera every day for some delicious broccoli cheddar soup. Which is why I put together a copycat Panera broccoli cheddar soup recipe to enjoy right at home. The best part? You can make the entire recipe in one pot, and it makes at least four servings—perfect for your lunch meal prep!
So next time you're craving some Panera, give this copycat broccoli cheddar soup recipe a try.