Cheesy Vegetable Soup II

Cheesy Vegetable Soup II
  • PREP TIME
    10 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    7 People
  • VIEWS
    38

Embrace the warmth of winter with this luxuriously cheesy vegetable soup. A symphony of tender vegetables simmered in a creamy, cheddar-infused broth. Serve it alongside crusty sourdough rolls and a generous sprinkle of cheese for a truly comforting experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    71 mg
  • Fiber
    7 g
  • Protein
    25 g
  • Saturated Fat
    14 g
  • Sodium
    1005 mg
  • Sugar
    16 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large skillet over medium-high heat, combine olive oil, minced garlic, chopped onions, and sliced mushrooms. Sauté for approximately 5 minutes, or until the onions become tender and translucent. Remove from heat and set aside.

02

Step

In a large pot, combine the cubed potatoes and chopped carrots. Add enough water to cover the vegetables. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the vegetables are fork-tender. Drain the water thoroughly and return the vegetables to the pot. Add the milk, stirring gently. Continue to cook over low heat, allowing the milk to warm and begin to simmer.

03

Step

Stir in both cans of condensed cream of Cheddar cheese soup. In a small bowl, whisk together the flour with a small amount of milk from the pot to create a slurry. Gradually stir the flour slurry into the soup, ensuring it's fully incorporated. Add 1 1/2 cups of the shredded cheddar cheese, stirring until melted and smooth. Add the reserved mushroom mixture, frozen peas, frozen corn kernels, and broccoli florets. Heat through, stirring occasionally, until the vegetables are warmed and the soup is heated evenly.

04

Step

Ladle the soup into bowls and garnish with the remaining 1/2 cup of shredded cheddar cheese. Serve immediately with warm sourdough rolls.

For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the soup.
Feel free to substitute other vegetables based on your preference and availability. Cauliflower, zucchini, or spinach would all be delicious additions.
If you prefer a thicker soup, you can add an additional tablespoon of flour to the slurry.
To make this soup vegetarian, ensure that the condensed cheddar cheese soup is vegetarian-friendly.

Aliya Leffler

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 12 Ratings)
Total Reviews: (10)
  • Abbey Balistreri

    The cheese flavor is perfect. Not too overpowering, just right.

  • Dawson Cummerata

    The garlic croutons really elevate this soup. Highly recommend making them!

  • Ida Braun

    A great way to use up leftover vegetables in the fridge.

  • Jordane Abbott

    This soup is so comforting and easy to make!

  • Isac Bahringer

    Quick, easy, and delicious. Perfect for a weeknight meal.

  • Emilio Kessler

    I used vegetable broth instead of water and it added a nice depth of flavor.

  • Faustino Bosco

    I made this for a potluck and everyone raved about it. Will definitely make again!

  • Lester Terry

    This is my go-to soup recipe now. Thank you!

  • Elizabeth Deckow

    My family absolutely loved this recipe. I added some cauliflower and it was a hit!

  • Jarrett Connelly

    I’ve never made soup from scratch before but this recipe was so easy to follow!

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