Cheese and Vegetable Soup

Cheese and Vegetable Soup
  • 6 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1

    medium onion, chopped

  • 2 cups
    (500 mL)

    chopped cauliflower

  • 2 cups
    (500 mL)

    chopped broccoli

  • 1 cup
    (250 mL)

    grated carrots

  • 2 x10 oz
    (2 x 284 mL)

    chicken broth

  • 2 cups
    (500 mL)


  • 1/4 cup
    (60 mL)

    all-purpose flour

  • 2 cups
    (500 mL)

    shredded semi-soft cheese le migneron de charlevoix

  • pepper to taste

  • buttered croutons

  • 2

    slices of bread

  • 2 Tbsp.
    (30 mL)

    melted butter


Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender. Add cauliflower, broccoli, carrots and condensed chicken broth. Bring to boil.

Reduce heat, cover and simmer 10 minutes or until vegetables are tender.

Whisk milk into flour until smoothly combined; add to saucepan. Cook and stir over medium heat until mixture boils and thickens.

Remove pan from heat; add 1 1/2 cups (375 mL) cheese and stir until melted. Season with pepper.

To serve, sprinkle with cheese and add Buttered Croutons.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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