Vegetable Cheese Soup Recipe

Vegetable Cheese Soup Recipe Vegetable Cheese Soup Recipe photo by Taste of Home Rating 5

"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."

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Vegetable Cheese Soup Recipe
  • Prep/Total Time: 30 min.
  • Yield: 7 Servings
5 25 30

Ingredients

  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup process cheese sauce

Directions

  • In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted. Yield: 7 servings.

Nutritional Facts 1 serving (1 cup) equals 324 calories, 23 g fat (16 g saturated fat), 75 mg cholesterol, 948 mg sodium, 15 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Vegetable Cheese Soup in Quick Cooking May/June 2005, p57

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Reviews for Vegetable Cheese Soup

Vegetable Cheese Soup Recipe

Vegetable Cheese Soup

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(1-5) of 5 reviews

Reviewed on Jan. 01, 2012 by suzzik

This is so good, my 10 year old granddaughter is always asking me to make it~

Reviewed on Dec. 05, 2011 by katlaydee3

I loved this soup. It has a nice, rich cheesy taste.

Reviewed on Mar. 31, 2011 by pinkiepie

I loved this I left out the onions because my husband won't eat them and added chicken. We loved it!

Reviewed on Feb. 17, 2011 by bylaw

This is really good, even tho I changed it a bit. Mine was very cheesy tasting. I used an 8oz block of sharp cheddar cheese in place of the cheese and sauce. I used 1/4 cup cornstarch in place of the flour to make it gluten-free. Next time I'll use less, maybe 2 to 3 Tbsp. I would recommend a non-stick pan. I had to stir continuously to prevent it from burning on the bottom while trying to bring it to a boil. I think this would be really good with all broccoli, as well.

Reviewed on Feb. 10, 2009 by nicestofthedamned

Nom nom this soup is always does well at our dinner table and it's a breeze!

 
 

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