Cheesy Vegetable Soup
Servings: 4
IngredientsPreparation
  • 2 cups [500 mL] boiling water
  • 3/4 cup [190 mL] carrot dices or slices
  • 3/4 cup [190 mL] chopped celery
  • 3/4 cup [190 mL] chopped cauliflower
  • 1/2 cup [125 mL] chopped green onion
  • 1/2 cup [115 g] butter
  • 1/2 white onion, chopped
  • 1 cup [140 g] flour
  • 3 cups [750 mL] milk
  • 1 cup [250 mL] evaporated milk
  • 2 [10-ounce/ 284-mL each] cans chicken broth concentrate
  • 15 ounces [426 g] yellow cheese spread
  • Pepper, to taste
  • Boil together carrot dices or slices and chopped celery, cauliflower and green onion into boiling water for 5 minutes.
  • Remove from heat.
  • Melt butter into a large casserole; lightly brown chopped white onion stirring.
  • Sprinkle chopped onion with flour stirring until well mixed; remove from heat.
  • Bring together milk, evaporated milk and chicken broth concentrate to a boil; pour into casserole, all over floured chopped onion.
  • Mix in reserved vegetables along with cooking water.
  • Stir in yellow cheese spread, then pepper soup.
  • Bring to a boil, before serving.