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Cook'n with Betty Crocker 
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Vegetable-Cheddar Cheese Soup |
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Serves: 8 Print this RecipeFor lunch or dinner, this creamy, colorful cheese soup is popular with adults and kids alike. Warm whole-grain bread or rolls are perfect for sopping up and dunking in the soup. 1/2 cup margarine or butter 1 cup carrots, finely chopped 1/2 cup onions, finely chopped 1/2 cup celery, finely chopped 2 medium zucchini, cut into 2-inch strips 1/2 cup all-purpose flour 1 teaspoon dry mustard 2 cups chicken broth 2 cups half and half 3 cups shredded cheddar cheese 1. Heat margarine in Dutch oven until melted. Cook carrot, onion and celery in margarine until softened. Stir in zucchini and cook about 2 minutes or until crisp-tender. Mix flour and mustard; stir into vegetable mixture. 2. Gradually stir in chicken broth and half-and-half. Cook over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. 1 SERVING: Calories 400 (Calories from Fat 295); Fat 33g (Saturated 15g); Cholesterol 65mg; Sodium 710mg; Carbohydrates 13g (Dietary Fiber 2g); Protein 15g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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