Garden Cheese Soup

Rating: 4.38 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.

By Stacey A.
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

  • In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.

    Advertisement

  • Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.

  • Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

Nutrition Facts

Per Serving:
276 calories; 13.3 g protein; 22.9 g carbohydrates; 39.9 mg cholesterol; 1047.8 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Pamela Frechette
Rating: 4 stars
10/21/2009
I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture as I noticed the soup was slightly grainy from having to cook it too long. Otherwise the taste was lovely and my children went back for seconds.:) ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success.:) Read More
Helpful
(7)

Most helpful critical review

laurita
Rating: 2 stars
07/28/2010
Not nearly as good as I imagined... Read More
Helpful
(3)
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Pamela Frechette
Rating: 4 stars
10/21/2009
I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture as I noticed the soup was slightly grainy from having to cook it too long. Otherwise the taste was lovely and my children went back for seconds.:) ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success.:) Read More
Helpful
(7)
Steph's Kitchen
Rating: 5 stars
09/08/2010
This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes probably 1-1/2c. cauliflower. Could have added some broccoli or more carrots or cauliflower. My young boys gobbled it right up! Thanks for sharing! Oh and I didn't add any salt just 1/2t. pepper. The salt from the bouillon was enough for us. Read More
Helpful
(5)
laurita
Rating: 2 stars
07/28/2010
Not nearly as good as I imagined... Read More
Helpful
(3)
Advertisement
MrsDiaz
Rating: 5 stars
07/01/2008
Great base recipe! I used what veggies I had in the fridge and it turned out tasty. Even my husband who doesn't like vegetables at all approved of this soup. My only change was to sautee three cloves of garlic along with the onions and celery. Other than that....yummy! Read More
Helpful
(3)
Caitlin
Rating: 4 stars
08/03/2010
Oh my goodness!! Yummy! I didn't have celery so I put in some celery seed and chopped broccoli. It was amazing! This is definitely going into the rotation! Next time I will shoot for the real recipe. Read More
Helpful
(1)
Carrtina
Rating: 5 stars
07/23/2009
WOW! This recipe was great. I served the soup in bread bowls it was a big hit. Since it was so filling I used it as the main dish for dinner. My boyfriend did not even mind that there wasn't any meat! Read More
Advertisement
begginerchef28
Rating: 5 stars
12/01/2015
I absolutely love this soup. Only thing I did was add broccoli to it. Originally when I made the soup I made it for my coworkers Right before leaving to work my spouse and my children ask to taste it. the only reason I did not make it for them was because they frowned upon me making soup for dinner that night!! As soon as they tasted it the question was "so you're going to take the whole pot to work" lol!! I left some at home for my family as well as took some to my coworkers and everyone enjoyed it. I will be making this soup again. Read More
tmh347
Rating: 5 stars
04/08/2007
Made this recipe for a fellowship meal at church--everyone loved it and my container was completely emptied! I couldn't find fresh chives so I used freeze-dried and also added some cayenne pepper to kick up the taste a bit. Excellent recipe Stacy A.! Read More
LISAMARIE10
Rating: 4 stars
06/25/2010
I have made this many times with many different combinations of veggies. Always turns out great! Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/10/2020