Cheesy Veggie Soup

Cheesy Veggie Soup

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Doug Matthews 346

"Here's a great pureed soup recipe that will go over well with vegetarians. It consists of mixed vegetables pureed with cheese in a cream base. I like to add cracked pepper or hot pepper sauce to mine. You can easily substitute any of the vegetables to your liking."
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50 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 934 mg
  • 37%

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.


  • Prep

  • Cook

  • Ready In

  1. In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
  2. In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.


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I added garlic in with the vegetables when I sauteed them in the butter, about four cloves worth. Because I'm watching my weight, I didn't use that much butter. I cut it back to a couple tablesp...

Very good! A great way to use up fresh vegetables.

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