Recipe by Debra B.
"Creamy low fat vegetarian soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fat-free American cheese
hot pepper sauce
salt and pepper to taste
chopped fresh parsley
Loved this recipe! Made two batches-one as listed (that was mine), the other for my husband & vegetarian son, both who need the extra calories. For their soup, I used regular American cheese and 2% milk. We all loved it! Next time I may add a few more potatoes. The hot sauce was a nice surprise.
It was ok. I do not think I will make it again.
This soup is so good, it is impossible to tell it is low in fat. To make preparation even quicker, I use frozen pototoes and carrots.
Didn't have any American cheese on hand so I substituted shredded Colby Jack. Followed the rest of the recipe to the letter. Very tasty but a bit watery. Next time I will add A LOT more potatoes to thicken it up. The hot sauce is a great touch!!! All in all, very good, very easy and a definite keeper!
Absolutely delicious! I was in a hurry and had to use 100% fat free chicken broth. I did dice the potatos but because I didn't want to make use my food processor for the other veggies, I thinly sliced them. The results after the mashing was slightly lumpy but I called it "soup with body". My husband liked it very much and I'll make it again and again...even for guests!
This was my first attempt at making a cream soup, and I was surprised at how good this came out, and very filling. The only thing I might change next time is to substitute broccoli for the carrots. This recipe is very forgiving and you can modify it to your tastes.
Great soup on a cold winter night. I made a few changes. I doubled the recipe and increased a couple things: 1.5 cups carrots, 1.5 cups celery, 8 potatoes. I mashed all veggies but left some larger veggie bits for texture. I used chicken broth instead of vegetable and 2% milk instead of skim. I used the medium size velveeta and tore it into pieces so it melted faster. I served in bowls, topped with a bit of parsley and put a warm breadstick right in the bowl. Add milk when you reheat leftovers as the soup thickens. Rave reviews from everyone!!!
Tasted okay, but very, very watery. I would add another potato to thicken it. I also ended up adding some sour cream after it was done to make it a bit more creamy. Very fast to make though.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Soup III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 5
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
See how to make quick-and-easy cheese soup with broccoli.
See how to make homemade broccoli cheese soup.