"Satisfying -- the ultimate cheese soup around! Vary the cheese as you like, and garnish with parsley and bacon bits." — sal
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1 1/3 cups
1 3/4 cups
shredded Cheddar cheese
I added to the recipe by using 2 c water and 2 T chicken soup base (instead of canned broth and water), 2 T worcheshire sauce, 1 t. dried mustard and minced clove of garlic. My husband and I loved it and will put it our cold fall and winter night comfort recipe box!
Easy to make with ingredients that I had on hand. A tasty, filling soup.
Hi sarah,live in ustralia , originally uk, found this recipe,on the 23rd may 2007 after losing original, but have to save it is great,i added seasonal salt , and
hubby who hates vegetables , could not stop eating it , thankyou , well done , love it !!!!!!!
I added some pepper and topped it with french fried onions. It was great for a cold evening meal served with rolls. My kids weren't impressed however.
This soup is good, but it's a bit bland. Next time I'll try adding something to spice it up. I pureed the veggies after cooking them in the water to make the soup completely smooth and creamy.
This is a real keeper! So quick to make. It is delicious "as is" or you can add broccoli, caluliflower or potatoes. Dice your pieces quite small. One of those recipes I have been waiting to find! Thanks, Sarah, where ever you are!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Soup V
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 249
** Calories from Fat: 158
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