Cheese Vegetable Soup II

Cheese Vegetable Soup II

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"This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!"
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servings 511 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1175 mg
  • 47%

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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  1. Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.
  2. In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.



Very odd taste to the combination. Not recommended.

This was a good, hearty soup with a nice taste. We only made it 1/4 the size for the first time around. I think I might like to try adding potatoes or some other vegetables, too.

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