Garden Cheese Soup
A hearty, cheesy vegetable soup featuring broccoli, cauliflower, carrots, and hash browns, perfect for comforting family meals or casual gatherings with rich, savory flavors.
Ingredients
Instructions
- In a large kettle, cook sliced celery and chopped onions in margarine until tender; stir in flour until smooth.
- Gradually add water, then add bouillon cubes, pepper, and frozen vegetables; bring to a boil.
- Reduce heat; cover and simmer for 15 minutes.
- Add milk and shredded Cheddar cheese to the soup.
- Cook and stir until the cheese melts and the soup is hot (do not boil).
- Refrigerate leftovers.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the cheese. If you don't have margarine, butter or olive oil can be used as substitutes. You can also experiment with different vegetables like spinach or bell peppers for added flavor. If you're looking to lighten the recipe, use low-fat milk or a dairy alternative instead of whole milk.
Serving Suggestions
Serve the Garden Cheese Soup with crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Broccoli -N- Cheese Quiche for a delightful brunch spread. For added crunch, top each bowl with croutons or serve with a side of garlic bread. A sprinkle of fresh herbs like parsley can enhance presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, slowly warm the soup on the stove over medium heat, stirring occasionally, until hot. Avoid boiling it again, as this can cause the cheese to separate. You can also microwave it in a microwave-safe bowl, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Cheese Soup contains roughly 1655 calories, with 55g protein, 124g carbohydrates, and 106g fat. It is an excellent source of vitamin C (138% of the Daily Value), protein (109% of the Daily Value), and calcium (96% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1989mg per serving (86% 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 definitely use fresh vegetables! Just make sure to adjust the cooking time, as fresh vegetables may require a shorter cooking time to become tender. Chop them into similar sizes as the frozen mix for even cooking. Fresh broccoli, cauliflower, and carrots will add a vibrant texture and flavor to the soup.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more milk or water until you reach your desired consistency. Stir in the liquid gradually to avoid making it too runny. Adjust seasonings as needed after thinning. This flexibility makes it easy to customize the soup to your liking.
Can I freeze the Garden Cheese Soup?
Freezing Garden Cheese Soup is not highly recommended due to the dairy content, which can change texture upon thawing. However, if you must, freeze it without the cheese and add it fresh during reheating. Use a freezer-safe container and consume within three months for the best quality.
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).