Wisconsin Cheesemaker's Vegetable Soup

  • Yield: 6 servings


2cups water
2cups chicken bouillon cubes
1/4cup chopped onion
1/2cup sliced celery
1medium carrot, shredded
2cups broccoli florets
2tablespoons butter
2tablespoons flour
2cups milk
1cup (4-ounces) shredded aged Wisconsin Cheddar cheese
dash Pepper


  1. In 3 quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce and heat and simmer 10 minutes. Meanwhile, melt butter in 1 to 2 quart saucepan. Mix in flour; cook over low heat 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese, stir until melted. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil. Soup can be reheated over low heat.

Recipe courtesy of the Wisconsin Milk Marketing Board