Cheesy Vegetable Soup Recipe

3.5 5 5
Cheesy Vegetable Soup Recipe
Cheesy Vegetable Soup Recipe photo by Taste of Home
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Cheesy Vegetable Soup Recipe

Read Reviews
3.5 5 5
Publisher Photo
My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups coarsely chopped broccoli
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 egg yolk
  • 1 cup heavy whipping cream
  • 1-1/2 cups (6 ounces) shredded Swiss cheese

Directions

In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Cheesy Vegetable Soup in Country Woman January/February 1993, p29

Nutritional Facts

1 cup: 202 calories, 17g fat (11g saturated fat), 78mg cholesterol, 380mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 7g protein.

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups coarsely chopped broccoli
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 egg yolk
  • 1 cup heavy whipping cream
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  1. In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  2. In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Cheesy Vegetable Soup in Country Woman January/February 1993, p29

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testuser120 User ID: 7401715 201274
Reviewed Nov. 6, 2013 Edited Dec. 5, 2013

"Very nice."

MY REVIEW
Sunshinebakerpa User ID: 7360500 13271
Reviewed Aug. 5, 2013

"Have been making this recipe for years. However I don't put in the cheese. It's a family favorite."

MY REVIEW
Kris Countryman User ID: 1858674 36929
Reviewed Aug. 20, 2012

"This was good but not worth the effort or the calories and fats."

MY REVIEW
kshea User ID: 2698812 12000
Reviewed Jun. 24, 2012

"Very good."

MY REVIEW
CharlesR_female User ID: 56129 13096
Reviewed Jun. 2, 2008

"This sounds so good. Thank you.

I agree. I would love to live in the country, but can't night drive."

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