Vegetable Cheesy Soup Recipe -
Vegetable Cheesy Soup Recipe

Vegetable Cheesy Soup

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"This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ..."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
  2. Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
  3. Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2007

I am a big fan of soups, and I am also a very picky eater. I wouldn't say this recpie was fantastic, but it was very good. I would definitely make this one again.

Most Helpful Critical Review
Feb 25, 2014

This was okay but bland. I will make again but add some more spices and maybe a can of green chiles or even rotel just to perk it up. Good base though and did get my son to eat some veggies.


13 Ratings

Oct 20, 2006

I tried this recipe because I needed a vegetarian soup for a very large group. This soup is easy to make, tastes great and freezes well. A great find, I have used it with a couple of large groups!

Oct 16, 2011

I tweaked this recipe a bit to suit my family's tastes- the recipe itself is a wonderful base. I added diced redskin potatoes with the vegetables. I only drained about half the water from the veggies- just depends on how you like the consistency of your soup. I also added diced chicken, which I browned with lots of minced garlic prior to adding. Due to my added ingredients, I added an additional cup of milk and a cup of half and half. We are big cheese lovers, so I used a whole brick of shredded sharp cheddar cheese. I seasoned the soup with pepper, garlic salt, and bay leaf. It was absolutely delicious! One of our new family favorites.

Nov 29, 2007

Very good and easy to prepare. I will definitely make again. The only thing that I did different was add a little garlic powder to add more flavor.

Feb 27, 2013

I have to admit, as I was making this, I thought of many methods I thought I should be using to impart more flavor (cooking the veggies in broth or simply sauteing them in butter/garlic, adding assorted herbs, etc). However, I stuck to recipe (worried it was going to be bland and tasteless) and I'm so glad I did. This is REALLY good AND really quick to throw together (my school's on a two hour delay this morning, so I made it as our French toast's that easy). I also like that it uses staple ingredients (if I add canned creamed corn to the grocery list), so it can be a great lastminutedidntplandinnernowwhatdoimake meal. It's not the healthiest soup in the world, but at least we're getting some veggies. THANKS for a new soup recipe that will get used again at the LTH house! Random notes: I left out the celery (because it's gross) and used a red onion because it's the only onion I had and the recipe didn't specify type (I'll use yellow in the future, though the red added nice color). I also added some extra leftover frozen corn because my mixed veggie bag was 12 oz. There are no cook temps listed, so I went w/medium high for the roux.

Aug 14, 2013

Hubby and the little guy LOVED this, and I thought it was very good, but I feel like something's missing. I added in garlic w/ the other veggies, but I still feel it needed something else...This was a snap to make and it is tasty. The fact that the little guy ate his entire bowl before hubby and I even sat down, says a lot! I used 2% Velveeta in place of the cheddar. I will def be making this again, and try to figure out what's missing, lol! Thanks for sharing. :)

Mar 19, 2013

My kids really liked this soup. I added frozen peas and carrots, frozen mixed colored peppers,and fresh zucchini in addiotion to the celery, onion, and creamed corn. I used about 4c of chicken broth and used fat free half and half instead of milk. I also omnitted the butter and made a slurry of cornstarch and water to thicken the soup. Will add more cheese next time as per my oldest's request. Thanks!


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 596 mg
  • 24%

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

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