Brown Jug Cheese Soup
Brown Jug Cheese Soup is a comforting, cheesy vegetable soup with a rich, creamy flavor from Velveeta and cream of chicken soup. Perfect for cold days or cozy gatherings, it combines broccoli, cauliflower, potatoes, and savory seasonings for a hearty, satisfying meal.
Ingredients
Instructions
- Cook chicken bouillon cubes, water, diced onion, and diced celery in a large pot for 20 minutes.
- Add diced potatoes and frozen broccoli and cauliflower to the pot.
- Cook for another 20 minutes until vegetables are tender.
- Add cream of chicken soup and cubed Velveeta cheese to the pot.
- Stir often until the cheese melts and the soup is heated through, cooking on low heat.
Tips & Substitutions
For added flavor, consider sautéing the onion and celery in butter before adding them to the pot. You can substitute the Velveeta cheese with sharp cheddar for a more robust taste. If you prefer a thicker soup, blend a portion of the vegetables once cooked and return it to the pot. Feel free to add more veggies like carrots or bell peppers to customize your soup.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or chives for a pop of color. It pairs beautifully with crusty bread or a fresh salad for a complete meal. Consider serving it alongside Easy Citrus Chicken for a delightful dinner spread, or enjoy it as a comforting lunch on its own.
Storage & Reheating
Store any leftover Brown Jug Cheese Soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. You can also microwave in short intervals, stirring in between, but be cautious not to overheat as it may affect the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Jug Cheese Soup contains roughly 484 calories, with 11g protein, 60g carbohydrates, and 23g fat. It is an excellent source of vitamin C (51% of the Daily Value), potassium (31% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! If you prefer fresh vegetables, you can use fresh broccoli and cauliflower. Just make sure to adjust the cooking time slightly, as fresh vegetables may take less time to become tender. You can also add other fresh veggies like carrots or bell peppers for additional flavor.
Is this soup suitable for freezing?
While you can freeze the soup, keep in mind that the texture of the cheese may change upon thawing. To freeze, let it cool completely, then transfer to freezer-safe containers. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove.
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by replacing the chicken bouillon cubes with vegetable broth or bouillon and omitting the cream of chicken soup. Substitute with a creamy vegetable soup base or a homemade roux for a similar texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).