Cheese Vegetable Soup
A hearty and creamy cheese vegetable soup bursting with flavor, perfect for a comforting lunch or dinner. The combination of tender vegetables, rich cheese, and a hint of mustard makes it versatile and satisfying for all ages, especially those who enjoy a warm, cheesy broth with nutritious veggies.
Ingredients
Instructions
- Cook the frozen vegetables to your liking and set aside.
- In a skillet, sauté chopped onion in margarine until translucent.
- Blend in flour, salt, and pepper with the sautéed onion.
- Gradually stir in the milk, mixing well.
- Heat the mixture to boiling, stirring constantly.
- Reduce heat and add the cooked vegetables, chicken broth, processed cheese spread, and prepared mustard.
- Heat thoroughly until the cheese is melted and the soup is hot before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk or adding a splash of heavy cream. You can substitute the processed cheese spread with shredded cheddar or a cheese of your choice, though it may alter the flavor. Feel free to add spices like garlic powder or paprika for extra flavor. This cheese vegetable soup can be a great starter to accompany dishes like Zesty Chicken Pot Pie.
Serving Suggestions
Serve the cheese vegetable soup with crusty bread or crackers for a hearty meal. It pairs wonderfully with a side salad or grilled cheese sandwich for a comforting lunch. For added texture, top with croutons or a sprinkle of fresh herbs just before serving. This soup also makes a great appetizer before main dishes like Savory Fried Chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a little extra milk or broth to reach your desired consistency. Avoid reheating in the microwave, as this can cause uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Vegetable Soup contains roughly 327 calories, with 7g protein, 58g carbohydrates, and 8g fat. It is an excellent source of vitamin C (38% of the Daily Value), vitamin A (33% of the Daily Value), and iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 784mg per serving (34% 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, you can absolutely use fresh vegetables! Just be sure to blanch them first to ensure they’re tender before adding them to the soup. This will help maintain their color and flavor. Adjust the cooking time as needed depending on the vegetables you choose.
Is there a vegetarian option for this soup?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. Additionally, ensure the cheese spread is vegetarian by checking the label for any animal rennet. This will keep the delicious flavor while accommodating a vegetarian diet.
Can I make this soup ahead of time?
Definitely! This soup can be made ahead, and the flavors will meld beautifully as it sits. Just prepare it according to the instructions, let it cool, and store it in the refrigerator. Reheat gently before serving. It's a great dish for meal prep!
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).