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Veggie Cheese Soup Recipe

Veggie Cheese Soup Recipe photo by Taste of Home

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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

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Veggie Cheese Soup Recipe

Prep: 15 min. Cook: 25 min.

Yield: 9 Servings

15 25 40

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces reduced-fat process cheese (Velveeta), cubed

Directions

In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.

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 Slicer

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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Reviews for Veggie Cheese Soup

Veggie Cheese Soup

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(1-10) of 46 reviews

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Reviewed on May. 02, 2013 by SonyadrB

I forgot to give it my 5 stars :)

Reviewed on May. 02, 2013 by SonyadrB

After reading so many reviews about it being a little bland I decided to add a can of mild Rotel which has lots of flavor but almost no heat. I also added some fresh zucchini and bite size chicken cubs. I boiled my own chicken and use the broth from that instead of the bouillion granules. Since I used a onion when cooking my chicken/broth I only used half a onion in the soup. I think the changes I made added a lot of flavor and I will be making this again. My husband and daughter are not soup eaters but my mom and I loved it.

Reviewed on Apr. 22, 2013 by Amy810

Quick, easy, filling, loved by the whole family and inexpensive. Made it without ham and corn starch... Only because I didn't have any.

Reviewed on Mar. 01, 2013 by puglady16

Excellent soup!!!!!

Reviewed on Feb. 21, 2013 by cmarie_1124

I used regular Velveeta instead of the reduced-fat version, and 6 small red potatoes. I also used regular bouillon - not sure where to find reduced sodium? The soup was okay, not bad but not exciting. Probably will not make this again.

Reviewed on Jan. 27, 2013 by Lheyzthecook13

I won the Cooking Contest for Nutrition Month in Our school.... Our judges say It's really healthy... Thank you so much.... I encourage everyone to cook this healthful meal.... It's simple but award winning... mentioning,

First Place!

Reviewed on Nov. 26, 2012 by hellocodyy

I made this for sunday dinner with some biscuits. It was really easy, and everyone loved it. I used 5 potatoes, two 12 oz bags of vegetables and a can of lima beans. Tons of leftovers, even after four very hungry people had seconds. Next time I might just use shredded cheese instead of velveeta, though. Will make it again!

Reviewed on Nov. 25, 2012 by shiny0torchic

This soup was a great hit with my family. I made a couple tiny changes. I ended up buying the wrong potatoes, so I ended up with lots more potatoes, and instead of the chicken bouillon and water, I substituted for a can of chicken broth. I also used condensed cream of chicken and mushroom soup. Next time I make this, I think I'll add tiny cubes of chicken. I didn't use the ham when I made it, but while I was eating it all I could think of was chicken, lol. Great recipe, it's getting jotted down in the recipe book so that my family can eat it again and again.