Vegetable Cheese Soup I

Vegetable Cheese Soup I

71 Reviews 2 Pics

“A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
  2. Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

Share It

Reviews (71)

Rate This Recipe


This soup was wonderful!!! I didn't have the processed cheese so I just used cubed sharp cheddar and colby jack. Did add a little more potatoes and some broccolli. Didn't have vegie broth so I used four chicken boullion cubes with package directions for broth. Had on hi for four hours bacause I started kind late. People who don't like soup liked this! Goes perfect with the "Italian Soup Bowls" also on this site. Enjoy!



Took me only 15 min prep time even with the extras I added ( shreadded carrots instead of chopped, broccoli florets, half a handful of green onion, pinch of chili powder, and minced fresh garlic). The flavors blended so well together and made the whole house smell so good during the cold winter. Served it with french bread for dipping and sprinkled shreadded cheddar cheese and parsley on top for garnish with a small side salad. Best of all, the WHOLE family loved it.



I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!

More Reviews

Similar Recipes

Cheesy Vegetable Soup I

Cheesy Vegetable Soup I

Cheese Vegetable Soup I

Cheese Vegetable Soup I

Cauliflower and White Cheddar Cheese Soup

Cauliflower and White Cheddar Cheese Soup

Cheese Soup III

Cheese Soup III

Creamy Vegetable Soup

Creamy Vegetable Soup

Creamy Vegetable Cheese Soup

Creamy Vegetable Cheese Soup


Amount Per Serving (6 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 1747 mg
  • 70%

Based on a 2,000 calorie diet



previous recipe:

Cheesy Vegetable Soup I


next recipe:

Creamy Vegetable Soup