Vegetable Soup With Cheese
A hearty vegetable soup infused with cheddar cheese, perfect for cozy meals. Rich in flavors from potatoes, carrots, and celery, suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Dissolve the chicken bouillon cubes in 2 cups of hot water.
- Add chopped potatoes, carrots, celery, and onion to the broth and cook on low until vegetables are tender.
- Stir in 2 cups of milk and 2 tablespoons of oleo (margarine or butter).
- If the soup needs thickening, mix 2 tablespoons of flour with a small amount of cold milk and add to the hot soup, stirring well.
- Add 1/2 cup of grated Cheddar cheese and stir until melted and well incorporated.
Tips & Substitutions
For a richer flavor, consider adding garlic and herbs like thyme or rosemary to the soup base. If you prefer a heartier version, try adding other vegetables such as peas or green beans. You can also substitute the Cheddar cheese with a dairy-free option for a vegan version. Keeping the cheese at room temperature before adding it can help it melt smoothly.
Serving Suggestions
Serve this comforting soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chris'S B~B~Q Hot Dogs(Firemen Supper Favorite) for a fun family dinner. For an extra touch, garnish each bowl with fresh herbs or additional cheese before serving.
Storage & Reheating
Store any leftover vegetable soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can also use the microwave, heating in short intervals and stirring in between to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup With Cheese contains roughly 769 calories, with 14g protein, 112g carbohydrates, and 31g fat. It is an excellent source of vitamin A (115% of the Daily Value), dietary fiber (48% of the Daily Value), and potassium (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 817mg per serving (36% 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 vegetable soup can be made ahead of time and stored in the refrigerator. The flavors will deepen as it sits. Just be sure to add the cheese just before serving, as it melts best when fresh.
Is it possible to freeze the soup?
Absolutely! You can freeze the soup after it cools completely. Store it in airtight containers, leaving room for expansion. To reheat, thaw overnight in the refrigerator and then warm on the stove or in the microwave.
What if I don't have bouillon cubes?
If you don't have bouillon cubes, you can use homemade or store-bought broth as a substitute. Adjust the amount of salt in the recipe accordingly, as broth can be saltier than bouillon cubes.
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).