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Vegetable Cheese Soup

Total Time

Prep/Total Time: 30 min.

Makes

7 servings

"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."

Ingredients

  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1-1/2 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1-1/2 cups shredded cheddar cheese
  • 3/4 cup process cheese sauce

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.

Nutrition Facts

1 cup: 324 calories, 23g fat (16g saturated fat), 75mg cholesterol, 948mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 15g protein.

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