Total TimePrep/Total Time: 30 min.
Makes8 servings (about 2 quarts)
Everyone who has had this, enjoys it.
This recipe is a place to start. Hard to imagine how boring it would be as written. We roasted the vegetables. Added sauteed onion and a list of seasonings; onion powder, basil, marjoram, white pepper, paprika and made it a little thicker and it was very good.
This is absolutely my favorite. Kids think it's bland but I love it!! I did add the hot sauce and put more in than required. So good.
Liz, I made it last night and used almond milk. My husband loved it.
I am eating leftover soup and just realized what`s missing. It needs a pinch of dry mustard!
Has anyone tried this with a milk substitute like almond milk. I love creamy soups but family can have milk
I’m glad I read the review of course I used what everyone before me did I sautéed onion, garlic, Serrano pepper, carrots and cauliflower then I added the liquids. Tasted fantastic.
Whole family enjoyed this soup!
This may be one of the best soups I've ever tasted. Easy to make, filling, , delicious and lots of veges
I thought this was good. I added about a half of a vidallia onion finely chopped to the dutch oven with a couple of Tbls. of butter and let that cook for a few minutes before adding the rest of the veggies. I let the veggies cook for a few more minutes tossing them together and adding salt and pepper before adding chicken broth (21/2 cups instead of water and omitting the boullion). I then made the cheese sauce adding fresh nutmeg and then added the cheese sauce to the vegetables. I did not add the hot sauce .