Cheesy Cheddar Vegetable Soup Recipe

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Cheesy Cheddar Vegetable Soup Recipe
Cheesy Cheddar Vegetable Soup Recipe photo by Taste of Home
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Cheesy Cheddar Vegetable Soup Recipe

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Shredded cheddar cheese adds flavor to this smooth-as-silk soup that's loaded with good-for-you cabbage, carrots, lima beans and potatoes. "This filling dish is always a crowd pleaser on cold winter days," Dana Worley of Lebanon, Tennessee reports.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large onion, chopped
  • 5 tablespoons butter, divided
  • 2 cups water
  • 2 cups shredded cabbage
  • 1-1/2 cups frozen lima beans, thawed
  • 1 cup sliced carrots
  • 1 cup diced peeled potatoes
  • 1 tablespoon chicken bouillon granules
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 1 cup half-and-half cream
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Minced fresh parsley

Directions

In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley. Yield: 8 servings.
Originally published as Cheesy Vegetable Soup in Country Woman September/October 2001, p40

Nutritional Facts

1 cup: 296 calories, 18g fat (12g saturated fat), 65mg cholesterol, 580mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 11g protein.

  • 1 large onion, chopped
  • 5 tablespoons butter, divided
  • 2 cups water
  • 2 cups shredded cabbage
  • 1-1/2 cups frozen lima beans, thawed
  • 1 cup sliced carrots
  • 1 cup diced peeled potatoes
  • 1 tablespoon chicken bouillon granules
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 1 cup half-and-half cream
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Minced fresh parsley
  1. In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  2. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley. Yield: 8 servings.
Originally published as Cheesy Vegetable Soup in Country Woman September/October 2001, p40

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MY REVIEW
smagal User ID: 5715837 38392
Reviewed Mar. 11, 2011

"I added some frozen mixed vegetables and I wish I hadn't. Overall this recipe is okay, but I thought it wasn't worth the effort to me."

MY REVIEW
angelak User ID: 1633501 50120
Reviewed Jul. 17, 2008

"no lima beans or cabbage, but add baccos at the end"

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