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Cheesy Vegetable Soup

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!
  • Total Time
    Prep: 10 min. Cook: 45 min.
  • Makes
    8-10 servings (2-1/2 quarts)

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 large egg yolk
  • 1 cup heavy whipping cream
  • 1-1/2 cups 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.

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Reviews

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Average Rating:
  • testuser120
    Nov 6, 2013

    Very nice.

  • Sunshinebakerpa
    Aug 5, 2013

    Have been making this recipe for years. However I don't put in the cheese. It's a family favorite.

  • Kris Countryman
    Aug 20, 2012

    This was good but not worth the effort or the calories and fats.

  • kshea
    Jun 24, 2012

    Very good.

  • CharlesR_female
    Jun 2, 2008

    This sounds so good. Thank you.I agree. I would love to live in the country, but can't night drive.