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Vegetable Cheese Soup II

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JARRELL

Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1853 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  1. In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
  2. On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.
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Reviews

HEPNR
4
8/29/2002

I made this with a box of frozen chopped broccoli instead of the frozen mixed vegetables and it was delicious. My 14-month-old absolutely loved it. I used the leftovers as a baked-potato topping the second day and it was even better!

blueyedkids
2
1/28/2012

made this today, its really good. I did use brocolli (personal taste) I dont think i would add any salt next time, the soup mix and cheese have more than enough. I felt the end result was a bit salty so I attempted to cut it down a little by adding some milk. I cooked in the crock pot on high for about 2 hours. Will make again for sure!

Jennifer A.
2
2/17/2007

I used 2 pounds of asparagus instead of 1 pound of mixed veggies (just my personal choice). It turned out awesome! I used the slow cooker on high for 2 1/2 hours, but I'm sure it's because I didn't cube the cheese small enough. Outstanding flavor - my children even liked it! This will definitely become a favorite of mine!