"I came up with this while trying to use up stuff in the fridge and everyone loved it." — Lori Turcotte
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fresh green beans, cut into 1 inch pieces
processed cheese, cubed
I made this as written, with two exceptions - I didn't have any nutmeg or onion powder, so I left those out. Oh, and I used less butter than called for. Anyway, the soup was fantastic! Nice, thick, smooth texture. I used a bag of frozen California Blend veggies - broccoli, cauliflower, and carrots - and included the sliced celery also. I loved this and plan to make it many more times. I also froze about 1 and 1/2 portions, so we'll see how well it freezes.
Okay but not a keeper. There was not a lot of flavor and the texture was a little gritty. Not sure if it would improve the recipe to use flour versus cornstarch, or shredded cheddar cheese versus processed cheese. Don't care to try this again to find out, but perhaps someone else might benefit.
Very good. I will make this again. It is a different twist to the soup I usually make. I changed the veggies up based on what I had. I think this broth would work with almost any veggie combo.
I wasn't sure about this recipe, but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans because I had some carrots I wanted to use up. I used shredded cheese instead of the processed stuff, because that's what I had on hand. I think the texture would have been better if I had used the processed cheese, but it was still an excellent soup. I will be making this one again.
Surprisingly good...made 1/2 a batch. Used real onion, didn't have onion pwder, chopped (1/3c). Doubled the carrot & omiitted the sherry, didn't have any. I think the cornstarch ration was a little too much b/c it make it took away from the chz taste a little, so i added another ounce of cheese. I'll see how it is tates on day two. Day two: Made white rice and added to the soup. I think its even better like this.
Delicious and easy! I chopped all my veggies the night before, so all I would have to do was dump everything in the pot. I also used skim milk to cut down on the fat content. This one is a keeper!
Really good soup! i changed it a bit due to ingredients on hand. i started by halving the recipe, using broccoli, chopped carrots and cubed ham.(also cut up fresh onion and garlic) i used 3 chicken bullion cubes in 2cups of water. added one can of cheese soup and 1/2 c of milk. skipped the sherry. i used 1/6 c corn starch to 1/4c water. also added a sprinkling of real sharp cheese at the end. made with a loaf of homemade bread...DELICIOUS!!!!
My family isn' t all that fond of cauliflower and they liked this. Only real change is to cut the butter in half...really don't need that much fat. I was afraid to put 1 TB of garlic in at first....that is an awful lot...so tried half first and didn't taste it much and put the other half in. I did it in the crock pot and just put the dairy items (milk, cheeses and corn starch water) in at the very end.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Veggie Cheese Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 316
** Calories from Fat: 197
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