Cheesy Vegetable Soup Recipe

Cheesy Vegetable Soup Recipe photo by Taste of Home

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My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!

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Cheesy Vegetable Soup Recipe

Prep: 10 min. Cook: 45 min.

Yield: 8-10 Servings

10 45 55

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 egg yolk
1 cup heavy whipping cream
1-1/2 cups (6 ounces) shredded Swiss cheese

Directions

In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 202 calories, 17 g fat (11 g saturated fat), 78 mg cholesterol, 380 mg sodium, 6 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Cheesy Vegetable Soup in Country Woman January/February 1993, p29