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Vegetable Cheese Soup

 Vegetable Cheese Soup
"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."
7 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 324 calories, 23 g fat (16 g saturated fat), 75 mg cholesterol, 948 mg sodium, 15 g carbohydrate, 2 g fiber, 15 g protein.