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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 Jan. 10, 2011 by Mrsfranmac
My husband and I loved this soup. The only change I made was to substitute a can of low-sodium chicken broth for some of the water.
Reviewed on Jan. 08, 2011 by btaylor123
Loved this soup. I didn't have the frozen vegetable blend, so substituted broccoli, etc. from what I had on hand, and used low-sodium chicken broth from a carton. Will be making this again!
Reviewed on Jan. 07, 2011 by kmccorqu
Very tasty. I used chicken stock instead of water and bouillon, and added all 32 ounces in the container. Also added more ham and potatoes, and we had lots of leftovers. I will think about using the immersion blender for some of the veggies next time, to thicken the soup and hide the celery and onion from my picky eater.
Reviewed on Nov. 11, 2010 by brazenlove
i made this today for lunch together with garlic bread and my husband and i loved it! i also like the fact that its so healthy. my hubby is a health buff so this is very good for him, and its so delicious!
Reviewed on Oct. 29, 2010 by eye_lady
I too used a slow cooker, about 3 to 5 hours on high. I used canned low sodium ckn broth. Because of picky eaters, instead of thickening the soup I used an immersion blender before I added the Velvetta cheese. This was so thick and tasty, we will add this to our "keeper" file.
Reviewed on Sep. 24, 2010 by jjjmjz
I don't believe this was a low sodium recipe for the previous review! I made this and it tasted great!
Reviewed on Sep. 24, 2010 by slosh29
I am just curious about the last review..If they disagreed with almost every single ingredient why not just close the window and look elsewhere. Why would you review something you obviously objected to and likely did not make. When I read these I want to know how the recipe tasted. Not an opinion of ingredients, cooking methods or nutritional values.
Reviewed on Mar. 25, 2010 by pattie7
Bouillion cubes have way to much salt, even reduced sodium, cream of chicken soup to salty, ham salty. Velveeta is very salty. Cut the bouillon cubes find an alternative, find no salt soup, the vegetables have salt, this is a good recipe and will taste better with changes. I made my version as I want to taste food not salt.
Reviewed on Mar. 22, 2010 by Glenda B
My husband loved it. I did it in a slow cooker. I found you should use less water if you do it that way. Also I used a large shallot instead of onion. The flavor was fantastic.Glenda B
My husband loved it. I did it in a slow cooker. I found you should use less water if you do it that way. Also I used a large shallot instead of onion. The flavor was fantastic.
Glenda B
Reviewed on Mar. 12, 2010 by fxfinder2
I love this soup! I use mixed vegetables instead of the california vegetables and my family eats it up!
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