Creamy Vegetable-Cheese Soup
A rich, creamy vegetable-cheese soup packed with tender veggies and sharp cheddar, perfect for comforting meals, serving up warmth and flavor to family and friends.
Ingredients
- 1/4 cup margarine ⓘ
- 1 tablespoon margarine ⓘ
- 1 cup chopped onion ⓘ
- 2 cups hot water ⓘ
- 2 cups shredded cabbage ⓘ
- 1 (10 oz.) package frozen lima beans ⓘ
- 1 cup sliced carrots ⓘ
- 1 cup cubed potatoes ⓘ
- 1 tablespoon chicken seasoning ⓘ
- 3 tablespoons flour ⓘ
- 3 cups milk ⓘ
- 1/4 teaspoon paprika ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Melt 2 tablespoons margarine in a large skillet and sauté onions until tender.
- Add hot water, shredded cabbage, lima beans, sliced carrots, cubed potatoes, and chicken seasoning to the skillet.
- Bring the mixture to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Cool the vegetable mixture completely.
- In a large pot, melt the remaining margarine.
- Add flour and stir until smooth.
- Cook, stirring constantly, for 1 minute.
- Gradually add milk, cooking over medium heat, stirring constantly, until thick and bubbly.
- Stir in paprika, pepper, and shredded cheddar cheese.
- Gradually add the cooled vegetable mixture back into the cheese sauce and heat until hot.
Tips & Substitutions
For a creamier texture, consider blending part of the soup before adding the vegetables. If you don't have margarine, unsalted butter is a great substitute. You can also swap out the vegetables based on your preference; for instance, use green beans or peas instead of lima beans. Adding a dash of Worcestershire sauce can enhance the flavor profile.
Serving Suggestions
This creamy vegetable-cheese soup pairs wonderfully with crusty bread or a fresh garden salad for a complete meal. Consider serving it with a side of garlic bread or alongside a hearty sandwich, such as a classic grilled cheese. It also complements dishes like Chicken Soup-Stew for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk to restore the creamy consistency if it thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Vegetable-Cheese Soup contains roughly 1013 calories, with 49g protein, 127g carbohydrates, and 38g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (121% of the Daily Value), and protein (98% of the Daily Value). Note that it is relatively high in sodium, at 1453mg per serving (63% 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 make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just be sure to reheat it gently to maintain the creamy texture. It actually tastes even better the next day as the flavors meld together.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used, and they will add a nice crunch. Just be sure to adjust the cooking time as fresh vegetables may take a bit longer to become tender compared to frozen ones.
What can I do if my soup is too thick?
If your soup turns out too thick, simply stir in a bit more milk or hot water until you reach your desired consistency. This will help keep the soup creamy without losing 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).