Mama’s Cheesy Vegetable Soup
Yield: 4 servings
  • 2-2½ cups of diced vegetables (many different veggies will work- this version had broccoli, asparagus, potatoes, carrots and brussels sprouts)
  • 1 medium onion, diced
  • 1 clove of garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 cup grated cheddar cheese
  • salt and pepper to taste
  1. In a large pot, sauteé the onion and garlic in a little butter until soft, about 5 minutes. Add the rest of the veggies, cover about halfway with water and add a heavy pinch of salt. Cook veggies on low until they are tender, about 20 minutes.
  2. While the veggies are cooking, prepare the cheese sauce. In a small saucepan, melt the butter. Add the flour and stir constantly until golden. Slowly pour the milk into the pan and continue to whisk until smooth and thickened.
  3. Add grated cheese and whisk until it has melted. Season with salt and pepper.
  4. When the vegetables have cooked, drain them, reserving the water (It's a veggie stock of sorts, full of flavor and nutrients!)
  5. Pour the cheese sauce over the vegetables, and gradually add the water back to the pot, a little at a time, until your desired consistency of soup is reached. (We like it very thick and creamy.) Add more salt and pepper if needed.
  6. Enjoy with a big hunk of bread!
This recipe is highly forgiving so don't be shy to experiment and find out how you like it best!
Recipe by The Baker Chick at