Ingredients25 m servings 249 cals
- In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
- Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.
Per Serving: 249 calories; 17.5 g fat; 11.2 g carbohydrates; 11.8 g protein; 53 mg cholesterol; 276 mg sodium. Full nutrition
ReviewsRead all reviews 7
I added to the recipe by using 2 c water and 2 T chicken soup base (instead of canned broth and water), 2 T worcheshire sauce, 1 t. dried mustard and minced clove of garlic. My husband and I lov...
Easy to make with ingredients that I had on hand. A tasty, filling soup.
Hi sarah,live in ustralia , originally uk, found this recipe,on the 23rd may 2007 after losing original, but have to save it is great,i added seasonal salt , and hubby who hates vegetables , co...
I added some pepper and topped it with french fried onions. It was great for a cold evening meal served with rolls. My kids weren't impressed however.
This soup is good, but it's a bit bland. Next time I'll try adding something to spice it up. I pureed the veggies after cooking them in the water to make the soup completely smooth and creamy.
This is a real keeper! So quick to make. It is delicious "as is" or you can add broccoli, caluliflower or potatoes. Dice your pieces quite small. One of those recipes I have been waiting to f...