Cheese And Vegetable Soup
A hearty, cheesy vegetable soup packed with fresh flavors and smooth texture, perfect for a comforting lunch or dinner that appeals to all ages and dietary preferences.
Ingredients
- 4 Tbsp. liquid Butter Buds ⓘ
- 1/4 c. finely chopped onion ⓘ
- 1 c. chopped green pepper ⓘ
- 1 c. pared sliced carrots ⓘ
- 1 c. pared diced potatoes
- 1 (10 oz.) pkg. frozen peas ⓘ
- 5 Tbsp. flour
- 2 (10 3/4 oz.) cans condensed low sodium chicken broth ⓘ
- 3 c. grated Alpine Lace nonfat Cheddar cheese or 24 oz. Kraft Free American cheese slices ⓘ
- 2 c. evaporated skim milk
- 1/4 tsp. lite salt (optional) ⓘ
- dash of pepper
- chopped fresh parsley ⓘ
- 1 c. Weight Watchers fat-free croutons ⓘ
Instructions
- In a 3-quart saucepan, cook all of the vegetables in 4 tablespoons of liquid Butter Buds.
- Cover; stir occasionally and cook about 20 to 30 minutes on low heat. Add more liquid Butter Buds if needed.
- Remove from heat and stir in flour; mix well.
- Cook for 1 minute, stirring occasionally.
- Add chicken broth to the vegetable mixture and bring to boiling, stirring constantly.
- Gradually stir in the cheese and cook over medium heat, stirring until cheese is melted.
- Gradually add milk and season with lite salt and pepper.
- Bring to almost boiling, but do not boil.
- Sprinkle with chopped parsley and seasoned croutons before serving.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the cheese. You can use low-fat cheese if you're looking for a healthier option. If you want to add more flavor, consider incorporating herbs like thyme or rosemary. For a vegetarian version, substitute the chicken broth with vegetable broth. To enhance the dish, try adding a pinch of nutmeg.
Serving Suggestions
Serve this cheese and vegetable soup with a sprinkle of fresh parsley and a handful of croutons for added crunch. It pairs beautifully with a side salad or some crusty bread for a complete meal. For a comforting dinner, consider serving it alongside Chicken Pot Pie(100 Servings) or Crispy Crumb Fried Chicken to create a hearty spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through. Avoid boiling the soup again to maintain the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Vegetable Soup contains roughly 671 calories, with 23g protein, 134g carbohydrates, and 9g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (119% of the Daily Value), and vitamin C (80% of the Daily Value). Note that it is relatively high in sodium, at 591mg per serving (26% 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 different vegetables in this soup?
Absolutely! Feel free to substitute or add your favorite vegetables like broccoli, corn, or zucchini. Just make sure to adjust the cooking time based on the vegetables you choose; firmer vegetables may need a bit longer to soften.
Is it possible to make this soup vegan?
Yes, you can make this soup vegan by replacing the cheese with a dairy-free alternative and using vegetable broth instead of chicken broth. Additionally, use a plant-based butter substitute in place of liquid Butter Buds to keep it completely vegan.
How can I thicken the soup if it's too thin?
If your soup is thinner than desired, you can thicken it by mixing a tablespoon of cornstarch with a small amount of cold water and stirring it into the soup. Heat it gently while stirring until it thickens. Alternatively, you can blend a portion of the soup and mix it back in for a thicker consistency.
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).