Garden Veggie Cheese Soup

Garden Veggie Cheese Soup

"I came up with this while trying to use up stuff in the fridge and everyone loved it."
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Ingredients

40 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1054 mg
  • 42%

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 pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
  2. Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.

Reviews

Read all reviews 17
  1. 18 Ratings

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Most helpful positive review

I made this as written, with two exceptions - I didn't have any nutmeg or onion powder, so I left those out. Oh, and I used less butter than called for. Anyway, the soup was fantastic! Nice, thi...

Most helpful critical review

Okay but not a keeper. There was not a lot of flavor and the texture was a little gritty. Not sure if it would improve the recipe to use flour versus cornstarch, or shredded cheddar cheese ver...

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I made this as written, with two exceptions - I didn't have any nutmeg or onion powder, so I left those out. Oh, and I used less butter than called for. Anyway, the soup was fantastic! Nice, thi...

Very good. I will make this again. It is a different twist to the soup I usually make. I changed the veggies up based on what I had. I think this broth would work with almost any veggie combo.

I wasn't sure about this recipe, but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans becau...

My family isn' t all that fond of cauliflower and they liked this. Only real change is to cut the butter in half...really don't need that much fat. I was afraid to put 1 TB of garlic in at first...

Surprisingly good...made 1/2 a batch. Used real onion, didn't have onion pwder, chopped (1/3c). Doubled the carrot & omiitted the sherry, didn't have any. I think the cornstarch ration was a li...

Really good soup! i changed it a bit due to ingredients on hand. i started by halving the recipe, using broccoli, chopped carrots and cubed ham.(also cut up fresh onion and garlic) i used 3 chic...

Delicious and easy! I chopped all my veggies the night before, so all I would have to do was dump everything in the pot. I also used skim milk to cut down on the fat content. This one is a ke...

Yummy! I halved the recipe and subsituted frozen chopped onions rather than onion powder. I will use fresh garlic next time.

This was a delicious recipe!

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