Veggie Cheese Soup

My husband loves broccoli cheddar soup.  I like it.  But, I tend to like more veggies in my soup.  Something about eating more plants.  I heard that’s good for you. 

That makes this soup a perfect fit for our dinner table. 

It combines the creaminess of broccoli cheddar soup together with additional veggies that give it wonderful flavor. 

Veggie Cheese Soup – Inspired by Jessica & Reeni

Ingredients

• 1 C shredded zucchini
• 2 medium carrots, shredded
• 4 oz. mushrooms, quartered
• 2 T minced onion
• 1 C broccoli {frozen is fine} florets
• 4 garlic cloves, minced
• 3 1/2 C chicken broth
• 2 T white whole wheat flour
• 1 1/2 C milk
• 1 C extra sharp cheddar cheese
• pepper, to taste

Directions

Begin by sautéing the zucchini, carrots, mushrooms, onion and broccoli together in a the bottom of a large stock pot.  If you are using all fresh veggies, you may need to add in 1 tsp. olive oil to help with the sauté.  Since my veggies were frozen, there was enough moisture to do this step without adding oil. 

Season the veggies with pepper. 

Add in the chicken broth; simmer covered for 20 minutes, or until veggies are tender. 

Meanwhile, combine 2 T white whole wheat flour with 1 1/2 C milk.  Whisk together until well combined.  Set aside. 

Shred extra sharp cheddar cheese, until you have 1 C; set aside. 

When the veggies in the soup are tender, give your milk flour mixture a thorough stir.  Then, while stirring the soup, add the milk mixture into the soup. 

Stir while heating to a slow boil to thicken up the soup.  Once thick, remove from the heat.

Stir in the cheese, slowly, allowing the heat from the soup to melt the cheese.  Using freshly grated cheese will also prevent clumping.  Pre-shredded cheese contains a starch coating to prevent clumping of the cheese while still in the bag, and that same coating makes for clumpy cheese in your soup!

Serve warm.  It’s especially delicious with a roasted turkey & veggie open-face sandwich.

Linked to: Full Plate Thursday, URS, SoupaPalooza