Cheesy Vegetable Soup

Soup season is upon us! Chances are most of us have some odds and ends in our kitchen and fridge that we could make into soup. This is what happened with me on a recent Saturday. I had small sandwich bags with cauliflower and celery left from a lunch that day. I decided to dig through the fridge to see what else to add it, and here is what I came up with.

By the way, if you are one of those people who thoroughly dislike when you are not given exact measurements for recipes, I apologize in advance.

I also apologize for lack of pictures. We didn't plan well and kind of chowed down without taking any.

Cheesy Vegetable Soup


Vegetable Base Ingredients
  • Cauliflower, chopped into florets then thinly sliced (about 1 cup)
  • ~ 8 baby carrots, sliced thinly
  • 3 veggie-try sized pieces of celery, chopped
  • 1/2 onion, chopped 
  • ~1/2 cups finely chopped green chiles
  • ~1-inch wide strip of yellow bell pepper, finely chopped 
  • 2-1/2 cups water
  • 2 teaspoons chicken Better than Bouillon cube 
Cheese Base Ingredients
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups whole milk
  • 1 1/4 cup shredded cheddar cheese
  • 1/4 c shredded Parmesan cheese

Adapted from: http://www.the-girl-who-ate-everything.com/2015/01/cauliflower-soup.html#gmzh9iqPPrjODcD8.99

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