Cheddar Cheese Vegetable Soup
A comforting, cheesy vegetable soup with tender carrots, potatoes, peas, and rich cheddar flavor, perfect for cozy family meals or casual gatherings.
Ingredients
Instructions
- In hot butter in a 3-quart saucepan, cook carrots, onion, and potatoes, covered and stirring occasionally, about 25 minutes or until tender.
- Add peas and remove from heat; stir in flour and mix well.
- Cook for 1 minute, stirring occasionally.
- Add chicken broth.
- Bring to a boil, stirring constantly.
- Gradually stir in cheese; cook over medium heat until cheese has melted.
- Gradually add milk.
- Season with salt and pepper.
- Bring to a boil, but do not boil.
- Serve with croutons.
Tips & Substitutions
For a creamier texture, blend part of the soup before adding the cheese. You can substitute the Cheddar cheese with Gruyère or a mix of cheeses for a different flavor profile. If you want a lighter version, use low-fat milk and reduce the butter. Adding a splash of hot sauce can enhance the flavor.
Serving Suggestions
Serve the Cheddar Cheese Vegetable Soup with a sprinkle of fresh herbs like parsley or chives for added color and flavor. It pairs beautifully with a side of crusty bread or a simple salad, such as Holiday Apple Salad, for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk if the soup has thickened. Avoid boiling to prevent separation of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Cheese Vegetable Soup contains roughly 1084 calories, with 35g protein, 172g carbohydrates, and 27g fat. It is an excellent source of protein (70% of the Daily Value), iron (54% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2100mg per serving (91% 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?
Yes, fresh vegetables can be used instead of frozen. Just be sure to adjust cooking times, as fresh vegetables may cook more quickly. You can use fresh peas, carrots, and potatoes for a fresher taste.
Is there a vegetarian option for the broth?
Absolutely! You can substitute the chicken broth with vegetable broth to keep the soup vegetarian-friendly. This will maintain the flavor without using any meat products.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper while cooking. You can also serve the soup with a side of hot sauce for those who prefer to adjust the spice level to their taste.
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).