Cheesy Vegetable Soup I

Cheesy Vegetable Soup I

65

"This soup in really rich and hearty! You can use frozen mixed vegetables for this if you like. Top with croutons."
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Ingredients

servings 653 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 55.7 g
  • 86%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1286 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large stock pot melt butter and saute onions until tender.
  2. Add water and chicken granules, and bring to a boil.
  3. Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
  4. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
  5. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

Reviews

65
  1. 78 Ratings

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Most helpful positive review

Very good soup. I added some celery and mushrooms. Followed the recipe to the letter - even using shredded cheddar cheese ~ which is something I don't use too often in soups b/c it tends to give...

Most helpful critical review

For some reason my cheese seperated into clump and caused it to be a gritty texture. But, wow did anyone notice the fat and calorie count for this recipe??? All I can say is WOW 55 grams of fat ...

Very good soup. I added some celery and mushrooms. Followed the recipe to the letter - even using shredded cheddar cheese ~ which is something I don't use too often in soups b/c it tends to give...

I needed to make a stick to the bones kind of soup and this was excellent and easy. I also added mushrooms, celery and fresh string beans. My family absolutely loved it and had to make a doubl...

I really loved this soup! But I must admit I tweaked it a little...I put a mixture of velveeta and cheddar in it but not the full 2 cups it calls for. I also added galic to the soup instead of t...

My whole family (4 children and husabnd) loved this soup. I used evap milk instead of 1/2 and 1/2 and I pureed the broccoli. My 6 year old will not eat broccoli. It did turn the color a bit g...

This creamy soup is absolutely delicious! If you have a food processor or some kind of chopper, the vegetable preparation goes really quick. We used fresh veggies in our soup, and it was wonde...

For some reason my cheese seperated into clump and caused it to be a gritty texture. But, wow did anyone notice the fat and calorie count for this recipe??? All I can say is WOW 55 grams of fat ...

This soup does indeed taste great. However, I'd recommend cutting down on the butter significantly. There's so much dairy in the soup that it overwhelms the vegetables.

Very good! I did use Velveeta as suggested by another reviewer. Next time I'll try it with milk instead of 1/2 & 1/2 as it was a little rich. Also added green beans and peas for extra veggies.

OUTSTANDING!!!! this soup is out of this world. the only change i made was to sub potatoes for the red peppers, out of personal preference. very easy to make, very hearty and filling, cheesy b...