Veg-Cheese Soup
A creamy, cheesy vegetable soup bursting with flavor, perfect for a comforting lunch or light dinner, appealing to veggie lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Melt the low-fat oleo in a large pot over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Add garlic salt and pepper to taste, then gradually whisk in the Pet milk, stirring constantly to prevent lumps.
- Stir in the Worcestershire sauce, Tabasco sauce, and dry mustard.
- Add the Veg-All cans (including the drained vegetables) and the frozen cauliflower and broccoli.
- Simmer the mixture for about 10 minutes, until heated through and vegetables are tender.
- Cut the Velveeta cheese into small cubes and stir into the hot soup until melted and smooth.
- Serve hot, garnished if desired.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or celery at the beginning. If you want to make it dairy-free, substitute the low-fat Pet milk with unsweetened almond milk and use a dairy-free cheese alternative. You can also swap out the frozen cauliflower for fresh cauliflower or broccoli. Adjust the level of spice by varying the amount of Tabasco sauce to suit your taste.
Serving Suggestions
Serve this Veg-Cheese Soup with crusty bread or a fresh green salad for a complete meal. It pairs beautifully with Sally's Macaroni Salad for a delightful contrast of flavors and textures. Garnish with fresh herbs or croutons for added crunch and presentation. This hearty soup is perfect for chilly days or as a comforting dinner option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring occasionally. You may need to add a splash of milk or water to loosen the soup as it thickens when stored. Avoid reheating in the microwave to prevent uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Veg-Cheese Soup contains roughly 78 calories, with 4g protein, 13g carbohydrates, and 2g fat. It is an excellent source of vitamin C (55% of the Daily Value) and vitamin A (31% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 498mg per serving (22% 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 canned Veg-All?
Yes, you can definitely use fresh vegetables instead of canned Veg-All. Just chop your choice of vegetables like carrots, peas, and corn, and add them to the pot after the roux has formed. Fresh vegetables will take a bit longer to cook, so you may need to simmer the soup a few extra minutes until they're tender.
Is there a vegetarian substitute for Worcestershire sauce?
Yes, if you want to keep the recipe vegetarian, you can substitute Worcestershire sauce with soy sauce or liquid aminos. Both alternatives will provide a similar umami flavor without any animal products. Just adjust the amount to taste, as these substitutes can be saltier than Worcestershire sauce.
How can I make this soup spicier?
To add more heat to the Veg-Cheese Soup, increase the amount of Tabasco sauce or consider adding diced jalapeños or a pinch of cayenne pepper. You could also stir in a bit of hot sauce just before serving to adjust the spice level according to your preference. Experiment with different spices to find the perfect balance!
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).