"This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ..." — Lou Colden
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1 (16 ounce) package
frozen mixed vegetables
shredded Cheddar cheese
1 (14.75 ounce) can
salt to taste
ground black pepper to taste
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.
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.
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.
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!
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. :)
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!
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 cooked...it'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.
This soup was delicious and very easy. I didn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Cheesy Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 386
** Calories from Fat: 201
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