Cheesy Vegetable Soup
Love soups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
soup
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- salt and pepper
- 1 cup water
- 1/2 teaspoon paprika
- 1 teaspoon minced garlic
- 4 tablespoons flour
- 1 cup broccoli florets chopped
- 1 large carrot peeled and diced
- 1/2 cup sour cream (i used fat free)
- 2 cups milk (i used fat free half and half)
- 1/2 cup onion (white or yellow), diced
- 1 teaspoon chicken bullion
- 1 cup cauliflower florets chopped
- 1 cup frozen or canned sweet corn
- 1 cup sharp cheddar cheese (i used reduced fat)
- Carbohydrate 124.581319251386 g
- Cholesterol 347.379375264366 mg
- Fat 93.9460002265267 g
- Fiber 2.74149653667036 g
- Protein 83.7223782624058 g
- Saturated Fat 57.1257168192112 g
- Serving Size 1 1 Serving (1354g)
- Sodium 1394.1017817993 mg
- Sugar 121.839822714715 g
- Trans Fat 5.25741704173587 g
- Calories 1656 calories
Add onion, carrot, garlic, water, and chicken bullion, and cauliflower to large pot and stir to combine. Simmer until carrots are tender. Add broccoli and corn and simmer 10 minutes longer. In a small bowl whisk together milk and flour until well mixed. Add to pot and stir to combine. Add salt and pepper, to taste, and paprika. Cook over medium heat, stirring throughout, until mixture thickens and begins to boil. Reduce heat back to a simmer. Add cheese and sour cream and stir until cheese is melted. Serve with additional cheese if desired
