Print Options

Back to Creamy Vegetable Soup with Cheese >

Include these items:

Select reviews >

Taste of Home Logo

Creamy Vegetable Soup with Cheese

 Creamy Vegetable Soup with Cheese
• Marcia Orlando jots from Boyertown, Pennsylvania, “With colorful bits of veggies and a mild cheese flavor, Creamy Vegetable Soup hits the spot on a brisk day.”
4 ServingsPrep/Total Time: 30 min.


  • 2 cups chicken broth
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • Dash salt
  • 2 cups 2% milk
  • 1/2 cup cubed process cheese (Velveeta)


  • In a small saucepan, bring broth to a boil. Add carrot and celery;
  • simmer, uncovered, for 5 minutes or until tender.
  • In a large saucepan, saute onion in butter until tender. Stir in the
  • flour and salt until blended. Gradually add milk. Bring to a boil
  • over medium heat; cook and stir for 2 minutes or until thickened and
  • bubbly. Stir in carrot mixture. Remove from the heat; add cheese and
  • stir until melted.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 216 calories, 14 g fat (8 g saturated fat), 41 mg cholesterol, 797 mg sodium,

2 of 2

Creamy Vegetable Soup with Cheese (continued)

Nutritional Facts: 15 g carbohydrate, 1 g fiber, 9 g protein.