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Cheesy Cheddar Vegetable Soup

Shredded cheddar cheese adds flavor to this smooth-as-silk soup that's loaded with good-for-you cabbage, carrots, lima beans and potatoes. "This filling dish is always a crowd pleaser on cold winter days," Dana Worley of Lebanon, Tennessee reports.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 large onion, chopped
  • 5 tablespoons butter, divided
  • 2 cups water
  • 2 cups shredded cabbage
  • 1-1/2 cups frozen lima beans, thawed
  • 1 cup sliced carrots
  • 1 cup diced peeled potatoes
  • 1 tablespoon chicken bouillon granules
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1-1/2 cups shredded cheddar cheese
  • Minced fresh parsley


  • In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  • Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley.
Nutrition Facts
1 cup: 296 calories, 18g fat (12g saturated fat), 65mg cholesterol, 580mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 11g protein.

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