Vermont Cheddar Vegetable Soup

Total Time:
55 min
10 min
45 min

2 servings

  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 1/2 teaspoon caraway seeds
  • Salt and pepper
  • 11/2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 11/2 cups chicken broth plus additional to thin the soup if desired
  • 3/4 teaspoon Worcestershire sauce
  • 11/2 cups chopped cauliflower
  • 1/4 pound extra-sharp Vermont cheddar cheese, grated coarse (1 1/4 cups)
  • Dash of Tabasco, or to taste
  • In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 11/2 cups of broth, the Worcestershire sauce, the cauliflower and simmer until tender. Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil.

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