"Creamy low fat vegetarian soup." — Debra B.
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fat-free American cheese
hot pepper sauce
salt and pepper to taste
chopped fresh parsley
Loved this recipe! Made two batches-one as listed (that was mine), the other for my husband & vegetarian son, both who need the extra calories. For their soup, I used regular American cheese and 2% milk. We all loved it! Next time I may add a few more potatoes. The hot sauce was a nice surprise.
It was ok. I do not think I will make it again.
This soup is so good, it is impossible to tell it is low in fat. To make preparation even quicker, I use frozen pototoes and carrots.
Didn't have any American cheese on hand so I substituted shredded Colby Jack. Followed the rest of the recipe to the letter. Very tasty but a bit watery. Next time I will add A LOT more potatoes to thicken it up. The hot sauce is a great touch!!! All in all, very good, very easy and a definite keeper!
Absolutely delicious! I was in a hurry and had to use 100% fat free chicken broth. I did dice the potatos but because I didn't want to make use my food processor for the other veggies, I thinly sliced them. The results after the mashing was slightly lumpy but I called it "soup with body". My husband liked it very much and I'll make it again and again...even for guests!
This was my first attempt at making a cream soup, and I was surprised at how good this came out, and very filling. The only thing I might change next time is to substitute broccoli for the carrots. This recipe is very forgiving and you can modify it to your tastes.
Great soup on a cold winter night. I made a few changes. I doubled the recipe and increased a couple things: 1.5 cups carrots, 1.5 cups celery, 8 potatoes. I mashed all veggies but left some larger veggie bits for texture. I used chicken broth instead of vegetable and 2% milk instead of skim. I used the medium size velveeta and tore it into pieces so it melted faster. I served in bowls, topped with a bit of parsley and put a warm breadstick right in the bowl. Add milk when you reheat leftovers as the soup thickens. Rave reviews from everyone!!!
Tasted okay, but very, very watery. I would add another potato to thicken it. I also ended up adding some sour cream after it was done to make it a bit more creamy. Very fast to make though.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Soup III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 5
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