VEGETABLE CHEDDAR SOUP RECIPE

Over the past couple of days, I’ve had a few friends message me asking for our Vegetable Cheddar Soup recipe that I had shared on my old blog years ago.

Mike and I have always loved this recipe but we didn’t realize how many others did too! We have critiqued it over the years and have changed the name to Vegetable Cheddar Soup instead if Broccoli Cheddar as its a mix of vegetables and not just broccoli.

This cheesy soup is so delicious and very flavourful. It’s perfect for a lazy Sunday or cooler fall day, I hope you enjoy it!

VEGETABLE CHEDDAR SOUP RECIPE

servings 6

cook time 30 mins

Ingredients

1 Yellow Onion diced

3 Medium Carrots chopped

1 Red Pepper chopped

3 Celery Stalks chopped

8 Tablespoons Butter

4 Cups of Chicken Broth

3 Cups of Fresh Broccoli Florets chopped

1 Medium Potato diced

1 Tablespoon Worcestershire Sauce

1 Teaspoon Cayenne Pepper

1/4 Cup All-Purpose Flour

1 Can (12 ounces) Evaporated Milk

2 Cups (8 ounces) Shredded Cheddar Cheese

Salt & Pepper to Taste

Cheese to Garnish

Instructions:

  1. In a dutch oven, cook onion, celery, carrots and red pepper in 4 tablespoons of butter until veggies are tender. Next, add in the broth, potato, broccoli, Worcestershire sauce and cayenne. Bring to a boil, reduce heat, cover and simmer until broccoli and potatoes are tender.

  2. In a saucepan, melt remaining butter over medium heat. Using a whisk, add in the flour and whisk until smooth. Moving along, whisk in 1 can of Evaporated milk and bring to a boil, keep whisking until sauce thickens. Reduce heat, whisk in the grated cheese until fully melted.

  3. Slowing add the cheese mixture to the soup. Stir until completely combined. Season with salt & pepper and garnish with additional cheese. Enjoy!

Skye Fisher