Quick Savory Cheese Soup Recipe
Quick Savory Cheese Soup Recipe photo by Taste of Home

Quick Savory Cheese Soup Recipe

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This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 1/2 cup shredded carrot
  • 1/2 cup finely chopped celery
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • Minced chives, optional

Nutritional Facts

1 cup: 402 calories, 28g fat (19g saturated fat), 97mg cholesterol, 1088mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 20g protein


  1. In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.
  2. Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired. Yield: 4 servings.
Originally published as Savory Cheese Soup in Taste of Home April/May 1995, p25

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Reviewed Feb. 28, 2016

"Excellent and easy. I used whole milk and didn't regret it. Try it!"

Reviewed Jan. 28, 2016

"Best Cheese Soup Ever! Quick and easy to fix!"

Reviewed Jan. 17, 2016

"Excellent! I omitted the onion and used two cloves garlic instead of garlic powder and it was phenomenal!!!! The next time I think I will add baby shrimp to th is and eat with bread, it reminds me.of a delicious seafood fondue!"

Reviewed Mar. 3, 2015


Reviewed Jun. 5, 2014

"Just made this for lunch. I only had skim milk so I used that, thinking all the cheese would thicken the soup enough. It didn't. Also, I should have remembered catmom2011's warning that it takes more than twice the time to soften the carrots and celery. I didn't. Next time, I will take the time to do that and I will buy whole milk or at least 2%. Other wise, the soup had a good flavor."

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