Recipe

Vegetable Cheddar Soup Recipe

Add Step-by-Step Photos	Girlieerin / All my dishes 1 year, 6 months ago I love this soup! When I first made it I felt like the Queen of the Kitchen. The company I worked for had these Panera Bake sales all of the time so I’d purchase a loaf of slightly stale onion focaccia, heat it up in my rinky dink oven, and happily... More Prep:20m Cook:30m Servings:6	Girlieerin
	cheese vegetables soup

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Ingredients

Vegetable Cheddar Soup (Based on the recipe originally published in Betty Crocker’s Easy Entertaining)

4 tablespoons butter

1 onion chopped

4 carrots sliced

4 celery stalks sliced

3 cups of broccoli florets

1/2 cup flour

10 ounces of sharp white cheddar grated

2 1/2 cups low-sodium chicken or vegetable stock

1 1/2 cups light cream

Salt & Freshly Ground Pepper to taste

Seeduction Croutons - optional. See below for how I made them.

Directions

Heat butter in large dutch oven over medium heat until melted. Cook carrot, onion, celery, and broccoli in butter until softened. Stir flour into the vegetable and butter mixture. Gradually stir in the chicken broth and cream. Continue cooking over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Top with homemade “Seeduction” croutons and serve.

Seeduction Croutons

4 small slices of Whole Foods Seeduction bread

1-2 tablespoons of olive oil

Salt & Freshly Ground Pepper

Pre-heat the oven to 375 degrees.

Slice the bread into bite sized squares.

Toss with olive olive oil, salt, and pepper.

Bake until toasted and browned.

Read more about this recipe at my food blog ErinCooks.com

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