Cheesy Vegetable Soup I Recipe -
Cheesy Vegetable Soup I Recipe

Cheesy Vegetable Soup I

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"This soup in really rich and hearty! You can use frozen mixed vegetables for this if you like. Top with croutons."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large stock pot melt butter and saute onions until tender.
  2. Add water and chicken granules, and bring to a boil.
  3. Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
  4. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
  5. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Very good soup. I added some celery and mushrooms. Followed the recipe to the letter - even using shredded cheddar cheese ~ which is something I don't use too often in soups b/c it tends to give soups a gritty texture instead of a creamy texture. Next time, I think I'll ditch the cheddar and use some velveeta instead but it was still very good and this recipe proves that soups containing only veggies are still very tasty!! Thanks Jackie!!

Most Helpful Critical Review
Mar 26, 2010

For some reason my cheese seperated into clump and caused it to be a gritty texture. But, wow did anyone notice the fat and calorie count for this recipe??? All I can say is WOW 55 grams of fat a serving!!!!

Jul 07, 2003

I needed to make a stick to the bones kind of soup and this was excellent and easy. I also added mushrooms, celery and fresh string beans. My family absolutely loved it and had to make a double batch the next time I made it. I also used 2% milk and half cheddar cheese and half american cheese to give it a more smooth texture. Great recipe. Bon apetit.!!!

Jan 22, 2007

I really loved this soup! But I must admit I tweaked it a little...I put a mixture of velveeta and cheddar in it but not the full 2 cups it calls for. I also added galic to the soup instead of the bread crumbs. I substituded milk instead of half and half. I'm not sure, but I think half and half would have made it REALLY thick. Extremely tastful...loved it!

Oct 13, 2007

My whole family (4 children and husabnd) loved this soup. I used evap milk instead of 1/2 and 1/2 and I pureed the broccoli. My 6 year old will not eat broccoli. It did turn the color a bit green but once you add the cheese it is not so noticable. She was the one who declared, "This is the best soup ever!!!" Great recipe.

Jul 07, 2003

This creamy soup is absolutely delicious! If you have a food processor or some kind of chopper, the vegetable preparation goes really quick. We used fresh veggies in our soup, and it was wonderful! Definitely what comes to mind when you think of hearty, homemade, comfort soups. This will be a family favorite from now on!! Great recipe!!!

Dec 04, 2005

This soup does indeed taste great. However, I'd recommend cutting down on the butter significantly. There's so much dairy in the soup that it overwhelms the vegetables.

Oct 07, 2004

Very good! I did use Velveeta as suggested by another reviewer. Next time I'll try it with milk instead of 1/2 & 1/2 as it was a little rich. Also added green beans and peas for extra veggies.


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  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 55.7 g
  • 86%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 1286 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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