Vegetable Cheese Soup Recipe

5 5 7
Vegetable Cheese Soup Recipe
Vegetable Cheese Soup Recipe photo by Taste of Home
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Vegetable Cheese Soup Recipe

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5 5 7
Publisher Photo
"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup process cheese sauce

Directions

In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted. Yield: 7 servings.
Originally published as Vegetable Cheese Soup in Quick Cooking May/June 2005, p57

Nutritional Facts

1 cup: 324 calories, 23g fat (16g saturated fat), 75mg cholesterol, 948mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 15g protein.

  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup process cheese sauce
  1. In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted. Yield: 7 servings.
Originally published as Vegetable Cheese Soup in Quick Cooking May/June 2005, p57

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Reviews forVegetable Cheese Soup

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suzzik User ID: 2182143 122582
Reviewed Jan. 1, 2012

"This is so good, my 10 year old granddaughter is always asking me to make it~"

MY REVIEW
katlaydee3 User ID: 3741999 64174
Reviewed Dec. 5, 2011

"I loved this soup. It has a nice, rich cheesy taste."

MY REVIEW
pinkiepie User ID: 5517629 119142
Reviewed Mar. 31, 2011

"I loved this I left out the onions because my husband won't eat them and added chicken. We loved it!"

MY REVIEW
bylaw User ID: 797340 119135
Reviewed Feb. 17, 2011

"This is really good, even tho I changed it a bit. Mine was very cheesy tasting. I used an 8oz block of sharp cheddar cheese in place of the cheese and sauce. I used 1/4 cup cornstarch in place of the flour to make it gluten-free. Next time I'll use less, maybe 2 to 3 Tbsp. I would recommend a non-stick pan. I had to stir continuously to prevent it from burning on the bottom while trying to bring it to a boil. I think this would be really good with all broccoli, as well."

MY REVIEW
nicestofthedamned User ID: 1963192 119040
Reviewed Feb. 10, 2009

"Nom nom this soup is always does well at our dinner table and it's a breeze!"

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