Cheddar Vegetable Soup

Cheddar Vegetable Soup

Photo by Alyssa D.

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup margarine

  • ½

    cup chopped onion

  • 5

    garlic cloves minced

  • cups of water

  • 4

    teaspoons of chicken bouillon powder

  • ¼

    cup flour

  • 1

    cup chopped broccoli

  • 1

    cup chopped cauliflower

  • 1

    cup cubed red potatoes

  • 1

    cup chopped carrots

  • 1

    cup chopped zucchini

  • 1

    cup chopped yellow squash

  • 2

    cups half and half

  • cups of shredded cheddar cheese


1. In a large stock pot melt butter and sauté onions and garlic until tender. 2. Add water and bouillon powder, and bring to a boil. 3. Measure out flour in a separate bowl and add some broth from the other pot and which together. 4. Slowly add the flour mix to the rest of the broth. 5. Add the broccoli, cauliflower, potatoes, carrots, zucchini, and yellow squash. You will notice that the water barley covers the veggies, so cover the pot with a top and stir until the veggies are tender. 6. Add the half and half and the cheese. Stir until the cheese is melted. Don’t let the soup come to a boil, as the cheese will burn.


Facebook Conversations