Homemade Cheese Soup
A creamy, cheesy soup packed with vegetables and bold flavors, perfect for comforting meals and suitable for family gatherings or casual dinners.
Ingredients
Instructions
- Boil cabbage, carrots, celery, onion, cream of chicken soup, and water until vegetables are tender.
- Set aside the cooked mixture.
- In a skillet, make a white sauce with butter, flour, and milk; cook until smooth.
- Add the white sauce to the vegetable mixture.
- Cook until the mixture is heated through.
- Add Velveeta cheese, pepper, and Ro-Tel tomatoes with chilies.
- Cook until the cheese is melted and the soup is creamy.
Tips & Substitutions
For a creamier soup, consider using half-and-half instead of milk. If you prefer a spicier kick, add more Ro-Tel tomatoes or a dash of hot sauce. You can substitute the cabbage with kale or spinach for a different flavor. Make sure to stir the white sauce continuously to prevent lumps. If you don't have Velveeta, use a combination of cheddar and cream cheese for a similar texture.
Serving Suggestions
Serve the cheese soup hot, garnished with chopped green onions or croutons for added texture. It pairs beautifully with crusty bread or a simple side salad for a complete meal. For a heartier option, consider serving it alongside Chicken Salad (Easy - 20 Minutes) or a light sandwich. This comforting soup is perfect for chilly evenings or as a party appetizer.
Storage & Reheating
Store any leftover cheese soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of milk or water to regain the desired consistency. Avoid reheating in the microwave, as it can cause the cheese to become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Cheese Soup contains roughly 974 calories, with 16g protein, 128g carbohydrates, and 46g fat. It is an excellent source of vitamin A (241% of the Daily Value), dietary fiber (61% of the Daily Value), and iron (46% of the Daily Value). Note that it is relatively high in sodium, at 1271mg per serving (55% 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, you can prepare the soup a day in advance. Just follow the recipe up to the point before adding the cheese, cool it down, and refrigerate. When ready to serve, reheat on the stovetop and then add the Velveeta and Ro-Tel tomatoes to finish preparing the soup.
What can I substitute for Velveeta cheese?
If you don't have Velveeta, you can use a combination of shredded cheddar cheese and cream cheese. This will give you a similar creamy texture and flavor. Just make sure to melt the cheeses thoroughly to avoid lumps in your soup.
Can I add other vegetables to this soup?
Absolutely! Feel free to add vegetables like bell peppers, corn, or even diced potatoes for extra flavor and texture. Just ensure that any additional vegetables are cooked until tender before adding the cheese to the soup.
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).