Vegetable-Cheese Soup
A comforting vegetable-cheese soup packed with tender peas, carrots, and melted cheddar, balanced by savory onions and green peppers. Creamy and hearty, it's perfect for a quick lunch or cozy dinner, appealing to cheese lovers and those seeking a nutritious, satisfying meal.
Ingredients
Instructions
- In a medium saucepan, melt butter and sauté chopped onion and green pepper until tender.
- Stir in flour and cook for 1 minute.
- Add milk and bring just to boiling.
- Add frozen peas and carrots; reduce heat.
- Simmer, covered, for 20 minutes.
- Gradually stir in grated cheese until melted.
- Season with salt and pepper.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute the Cheddar cheese with a blend of your favorite cheeses for a more complex flavor. Fresh vegetables can be used instead of frozen; just ensure they are cooked until tender. Adding some crushed garlic can enhance the soup's flavor profile. For a spicier kick, add a pinch of cayenne pepper.
Serving Suggestions
Serve the Vegetable-Cheese Soup with a crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Cheese Crescents as a side. For an added touch, garnish with fresh herbs like parsley or chives before serving. This soup is also a delightful starter for a vegetarian recipes-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so on the stovetop over low heat, stirring frequently to prevent sticking. You may need to add a splash of milk to bring back the creamy consistency. Avoid microwaving, as it can cause the cheese to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Cheese Soup contains roughly 1945 calories, with 13g protein, 37g carbohydrates, and 194g fat. It is an excellent source of vitamin C (97% of the Daily Value), protein (27% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of vitamin A and iron. It also contributes 6g of dietary fiber toward your daily target.
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 reheat gently before serving. However, it's best to add the cheese just before serving to maintain its creamy texture.
What can I add to make this more filling?
To make this soup more filling, consider adding cooked potatoes, pasta, or even cooked chicken or sausage. These additions will transform the soup into a heartier meal, perfect for a cold day.
Is there a way to make this soup vegan?
Absolutely! To make this soup vegan, substitute the butter with olive oil or a vegan butter alternative, use plant-based milk, and replace the cheese with a vegan cheese option. Ensure that the flour is also plant-based.
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).