Garden Veggie Cheese Soup Recipe -
Garden Veggie Cheese Soup Recipe
  • READY IN 40 mins

Garden Veggie Cheese Soup

Recipe by  

"I came up with this while trying to use up stuff in the fridge and everyone loved it."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
  2. Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2010

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.

Most Helpful Critical Review
Mar 08, 2010

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.


18 Ratings

Mar 28, 2008

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.

May 01, 2009

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.

Sep 13, 2011

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 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.

Nov 28, 2009

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.

Oct 03, 2011

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!!!!

Oct 29, 2009

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!


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  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 1054 mg
  • 42%

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

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