Flexible vegetable cheese soup

Our garden is producing summer squash like crazy. Tiger Lily's not normally a fan, but this week she got it into her head that squash soup must be made.

I pulled out the trusty broccoli cheese soup recipe I got from my college roommate and altered it a little. This recipe is fabulous for making any sort of creamy, cheesy vegetable soup—just change up the veggies. My whole family loves it, and I hope yours will too!


Flexible vegetable cheese soup

1 onion, chopped
2 stalks celery, chopped (optional)
1 to 1.5 pounds bite-sized fresh or frozen vegetables*
3 cups water
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1/2 cup flour
1/2 teaspoon dry mustard
2 cups milk, warmed
1 to 2 cups shredded cheddar cheese
1/2 cup sour cream (optional)

Sauté onion and celery (and any other non-frozen veggies like carrots that are usually sautéed). Add remaining veggies, water, bouillon, salt, and pepper. Simmer 20-25 minutes.

In another saucepan, melt the butter. Add flour and dry mustard and stir and cook for about 1 minute. Slowly add the milk, a little at a time, whisking between additions. Stir in cheese.

When vegetables are tender, remove soup from heat and stir in cheese sauce.

*You can use broccoli, summer squash, squash, carrots, cauliflower, potatoes, or whatever sounds good. My family's favorites are broccoli or the frozen California vegetable mix with cauliflower, broccoli, and carrots.

1 comment:

  1. It is soup season!! I know I'm going to try this out. The kids love soup as long as they can't tell too much what's in it, and there is cheese. Thanks for sharing on Foodie Friday