Vegetable Cheesy Soup Recipe

Directions

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.
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.
Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.

Nutrition

Amount Per Serving (6 total)

Calories
386 cal
19%

Fat
22.4 g
34%

Carbs
33 g
11%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

Kelsey Marie

Feb. 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...." See more"

sam13601

Oct. 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 veggie..." See mores- 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

Nov. 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...." See more"

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