Cheddar Vegetable Soup Recipe

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After one taste, this cozy soup from Lisa Welch of Germantown, Tennessee is bound to become a family favorite. It's a snap to stir up with leftover Cheddar Cheese Sauce and frozen vegetables.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 3 cups chicken broth
  • 1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups Cheddar Cheese sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1 cup (4 ounces) shredded cheddar cheese, optional


  1. In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired. Yield: 6 servings.
Originally published as Cheddar Vegetable Soup in Quick Cooking January/February 2002, p49

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gregspotato User ID: 2352238 39942
Reviewed Oct. 4, 2012

"delicious. my husband LOVED this recipe. i did use 3 cans of cheese soup and I added a chicken breast."

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