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“My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served.” Jean Hall - Rapid City, South Dakota
This recipe is:
Healthy
Nutritional Facts 3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Veggie Cheese Soup in Healthy Cooking February/March 2009, p41
Nonstick Cheese SlicerSometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
Sometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
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Reviewed on Nov. 28, 2011 by AntJudy
great, easy, not time consuming.
Reviewed on Oct. 21, 2011 by Mamaorr
This recipe was really good. My family loved it except for the fact that it was a little on the bland side which was easily remedied with a little hot shot. I will be making this again very soon.
Reviewed on Oct. 06, 2011 by Paminspringfield
My family loved the soup. I did not have the reduced sodium ingredients that it called for, so I just made them with regular. We all enjoyed it and it was easy to make. They all said it was a keeper!
Reviewed on Apr. 22, 2011 by dezzie0807
I added a can of peas, some garlic, a bay leaf and some red pepper I also put in 14oz of ham vs 4oz put in in the crock pot on low for 5 hours and high for 1 hour the potatoes weren't quite done. this wqas soso YUMMY!!! This recapie is a keeper!
Reviewed on Apr. 22, 2011 by annfeher
Forgot to mention that I left out the potatoes and ham.
Excellent flavor! The first time I made this recipe I followed the instructions just as written and enjoyed it very much. I have made it several times since then using a variety of ingredients to help make it low carb. I think my favorite variation includes 2 split chicken breasts - bone-in, cream of celery soup (lower in carbs) and a 32 oz. container of low sodium chicken broth. For herbs and spices I seasoned with Mrs. Dash table blend and a couple of bay leaves. I cooked it in the pressure cooker and when it was done, carefully removed the chicken breasts and turned the cooker down to warm. While waiting for the chicken to cool so I could slice it off the bones, I used my immersion blender to smooth out the ingredients in the cooker. I then added a small bag of mixed veggies and the cheese - oh yes, and a splash of sherry. To finish I added the sliced chicken and let it sit until the mixed veggies were done. OMG!! Too good to be true and LOW CARB in case anyone is interested. Thanks Jean!!!
Reviewed on Apr. 01, 2011 by cheriwinkle
Thank you Slosh29! No one is going to find everyone of the thousands of recipes on TOH to their personal liking. Please just move on to something you like without serving up negativity to the rest of us.
Reviewed on Mar. 17, 2011 by DAORLO
This soup is wonderful. I also made it substituting chicken for the ham with equally good results.
Reviewed on Mar. 10, 2011 by krystallozing
Very yummy!! I would blend the veggies or cut them up much smaller next time for kids.
Reviewed on Jan. 13, 2011 by kayco923
I Left out the ham, potatoes and soup, added low sodium chicken broth and the soup was very delicious
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