Cheesey Vegetable Soup
A creamy, cheesy vegetable soup combining tender broccoli, carrots, and corn, perfect for comforting meals and suitable for all vegetable lovers seeking a hearty, flavorful dish.
Ingredients
Instructions
- Saute chopped onion in margarine or butter until translucent, do not brown.
- Add chopped broccoli, frozen corn, shredded carrot, and water. Bring to a boil, then reduce heat and simmer covered for 10 minutes or until vegetables are tender.
- Stir in cream of potato soup, milk, shredded cheddar cheese, and provolone cheese.
- Heat through until the cheeses are melted and the soup is hot.
- Add canned corn after other vegetables are cooked and heat through.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the cheeses. If you don’t have provolone cheese, feel free to substitute with mozzarella or gouda for a different flavor profile. Adding a pinch of garlic powder can enhance the taste. This soup works well with fresh herbs like thyme or parsley for added freshness.
Serving Suggestions
Serve this cheesy vegetable soup with crusty bread or a side salad for a complete meal. It pairs beautifully with American recipes like Apple Raisin Bread(No Sugar) for a delightful contrast. You can also top the soup with additional shredded cheese or croutons for added texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. You can also reheat in the microwave, but do so in short intervals to ensure it heats evenly without curdling the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesey Vegetable Soup contains roughly 1114 calories, with 50g protein, 51g carbohydrates, and 83g fat. It is an excellent source of vitamin A (173% of the Daily Value), calcium (110% of the Daily Value), and protein (100% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2138mg per serving (93% 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 substitute fresh vegetables for the frozen ones. Just be sure to adjust the cooking time as fresh vegetables may cook faster. Cut them into small pieces to ensure even cooking and enhance the soup's texture.
Is it possible to make this soup dairy-free?
Absolutely! You can use dairy-free butter, plant-based milk, and a dairy-free cheese alternative. Look for nut-based or soy-based cheeses that melt well to achieve a similar creamy texture in the soup.
How can I make this soup spicier?
To add a kick to your cheesy vegetable soup, consider incorporating diced jalapeños or a splash of hot sauce. You can also stir in some crushed red pepper flakes during cooking for a gradual heat that complements the flavors.
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).