This is a satisfying and easy to make vegetable soup, made richer with the addition of sharp cheddar cheese.
Thanks, Dylan! I just enjoyed this delicious soup. I used a couple turns of garlic/sea salt and low-sodium chicken stock. I also boiled it longer than the called-for 15 minutes after adding the chicken stock, as I like mushy carrots. I'll definitely be making this again! - 06 Jun 2010 (Review from Allrecipes USA and Canada)
Sounds delicious, but I hate soups that I have to use a blender. I like more rustic versions. - 02 Jun 2010 (Review from Allrecipes USA and Canada)
Very good! Only change I made was using fresh onions and vegetable broth instead of chicken. Very good for lunch to supplement a sandwich. Note: I only give 5 stars if the recipe is fabulous, this is very good! - 07 Nov 2010 (Review from Allrecipes USA and Canada)