Garden Vegetable Soup

1/4 c. butter
1/4 c. flour
2 c. milk
2 c. (16-oz.) reduced-sodium chicken broth
1 c. (4-oz.) shredded Wisconsin Colby Cheese
1 c. (4-oz.) shredded Wisconsin Medium Cheddar Cheese
2 medium zucchini, chopped
1 c. frozen corn
3 tomatoes, seeded and chopped

In a 3 quart saucepan, heat butter until sizzling; stir in flour. Cook over medium heat until bubbly. Gradually add milk; stir until smooth. Add chicken broth; continue cooking until slightly thickened. Stir in cheese until smooth. Add remaining ingredients. Cook over low heat for 4 to 5 minutes, until vegetables are heated through.

Tip: Try Wisconsin Sharp Cheddar for a stronger flavor.

Makes 6 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


Garden Vegetable Soup

5 Star
4 Star
3 Star
2 Star
1 Star
0.0 out of 5 stars

Write a review

Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up
Security Seals