Vegetable Cheesy Soup

Vegetable Cheesy Soup

12
Lou Colden 0

"This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ..."

Ingredients {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
  2. Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
  3. Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Tips & Tricks
Best Cream of Broccoli Soup

See how to make a simple, quick homemade broccoli soup recipe.

How to Make Cream of Cauliflower Soup

See how to make a creamy cauliflower soup garnished with bacon gremolata.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Kelsey Marie
2/14/2007

I am a big fan of soups, and I am also a very picky eater. I wouldn't say this recpie was fantastic, but it was very good. I would definitely make this one again.

sam13601
10/16/2011

I tweaked this recipe a bit to suit my family's tastes- the recipe itself is a wonderful base. I added diced redskin potatoes with the vegetables. I only drained about half the water from the veggies- just depends on how you like the consistency of your soup. I also added diced chicken, which I browned with lots of minced garlic prior to adding. Due to my added ingredients, I added an additional cup of milk and a cup of half and half. We are big cheese lovers, so I used a whole brick of shredded sharp cheddar cheese. I seasoned the soup with pepper, garlic salt, and bay leaf. It was absolutely delicious! One of our new family favorites.

Kristen
11/29/2007

Very good and easy to prepare. I will definitely make again. The only thing that I did different was add a little garlic powder to add more flavor.