Vegetable 'N Cheese Soup
A comforting vegetable and cheese soup with a creamy texture, vibrant flavors, and a hint of spice, perfect for cozy meals and family gatherings.
Ingredients
Instructions
- In a large saucepan, melt the butter.
- Stir in the chopped celery, shredded carrot, and chopped onion.
- Cook over medium heat for 10 minutes, stirring occasionally; do not brown the vegetables.
- Add water, chicken bouillon cubes, and hot pepper sauce; bring to a boil.
- Cover and simmer for 20 minutes, or until the vegetables are tender.
- Gradually stir in the mashed potato flakes.
- Add the milk and cheese, stirring constantly until the cheese is melted.
- Do not let the soup boil after adding the cheese.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to add protein, diced cooked chicken or turkey can be stirred in during the last few minutes of cooking. You can also substitute any vegetables you have on hand, like corn or peas, for the celery or carrots. Adding some fresh herbs like thyme or parsley can enhance the flavor.
Serving Suggestions
This Vegetable 'N Cheese Soup makes a hearty meal on its own, but it pairs beautifully with a crusty bread or a simple green salad. For a twist, serve it alongside a slice of the Creamy Turkey Bake for a comforting dinner. Top each bowl with a sprinkle of fresh herbs or some croutons for added texture.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently, until heated through. Avoid boiling to maintain the creaminess and prevent the cheese from separating. It can also be reheated in the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable 'N Cheese Soup contains roughly 1165 calories, with 14g protein, 50g carbohydrates, and 101g fat. It is an excellent source of calcium (43% of the Daily Value), vitamin A (29% of the Daily Value), and protein (28% of the Daily Value). Note that it is relatively high in sodium, at 603mg per serving (26% 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 reheat gently before serving. However, it's best to add the cheese just before serving to maintain its texture and prevent it from becoming grainy.
Is it possible to make this soup vegetarian?
Absolutely! Simply swap out the chicken bouillon cubes for vegetable bouillon cubes. This will keep the soup flavorful while making it suitable for vegetarians. You can also add more veggies or beans for extra protein and fiber.
Can I freeze this soup?
Freezing is not recommended for this soup due to the milk and cheese, which can separate when thawed. If you want to prepare it for future meals, consider freezing the base without the dairy and adding milk and cheese when reheating.
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).