Vegetable Cheese Soup I Recipe -
Vegetable Cheese Soup I Recipe

Vegetable Cheese Soup I

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"A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
  2. Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2003

This soup was wonderful!!! I didn't have the processed cheese so I just used cubed sharp cheddar and colby jack. Did add a little more potatoes and some broccolli. Didn't have vegie broth so I used four chicken boullion cubes with package directions for broth. Had on hi for four hours bacause I started kind late. People who don't like soup liked this! Goes perfect with the "Italian Soup Bowls" also on this site. Enjoy!

Most Helpful Critical Review
Aug 06, 2003

This was an Ok recipe. Would add the creamed corn at the end of cooking time if I made it again. I increased the amount of potatoes and cut back a bit on the carrot. Could have used a small amount of sharp cheese with the cheese sauce

Jan 05, 2006

Took me only 15 min prep time even with the extras I added ( shreadded carrots instead of chopped, broccoli florets, half a handful of green onion, pinch of chili powder, and minced fresh garlic). The flavors blended so well together and made the whole house smell so good during the cold winter. Served it with french bread for dipping and sprinkled shreadded cheddar cheese and parsley on top for garnish with a small side salad. Best of all, the WHOLE family loved it.

Oct 06, 2009

I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!

Sep 17, 2005

This was fabulous! I really wasn't expecting it to be as good as it was. I have had cheese soups in restaurants, and have always wanted to find that great recipe to make at home, but am always disappointed. I would say this is it! Here are the slight changes I made: 1 can of vegetable broth, double the potatoes, used the Kroger brand jar of processed cheese, added 1 clove minced garlic and I made it on the stovetop. (Since I made it on the stovetop, I sauteed the veggies in a little butter before adding the broth)Oh, I like others, added the creamed corn when I added the cheese. Excellent, thank you!

Sep 13, 2010

my roommates LOVED this soup. They requested that I make this all the time now, hahah.

Jan 08, 2010

Very, very good. I made this for my friends (all non-vegetarians) and they loved it--one in particular who is quite the foodie. I do have to say, though, that you will need to add a lot of seasoning to give it much zest. As it stands, this recipe is somewhat bland, but it just takes adding generous amounts of salt and pepper to bring it up to speed.

Aug 06, 2003

I also added more potoatoes than called for. I found the soup to be a little liquid-y. I would definitely add more veggies next time, maybe brocolli or cauliflower. The cheesy flavor was good.


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  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 1747 mg
  • 70%

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

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