Vegetable Cheese Soup
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Today, I’m excited to share a simple yet delicious vegetable cheese soup recipe with you. Unlike my other easy cheesy vegetable soup, this one skips the processed cheese and uses regular shredded cheese, bringing a more natural and authentic cheesy flavor to your bowl.
This hearty soup comes together in about 45 minutes and is primarily made in one pot, making cleanup a breeze. The vegetables are added in stages to ensure each one becomes perfectly tender. The result is a dish that’s incredibly simple, exceptionally easy, and delightfully cheesy!
The recipe includes staple vegetables found in many soups: carrots, celery, onion, and potatoes. These are all enveloped in a rich and cheesy broth made with butter, chicken or vegetable broth, flour, milk, and shredded cheese. I personally prefer medium cheddar for its balanced flavor, but you can easily substitute it with mild or sharp cheddar based on your taste preference.
This soup is perfect for a cozy family dinner or a quick weeknight meal. The combination of fresh veggies and melty cheese creates a comfort-food that everyone will love. Give it a try and enjoy a warm, hearty bowl of homemade goodness!
Ingredients to make Vegetable Cheese Soup
- CHICKEN BROTH
- CHICKEN BOUILLON
- ONION
- CARROTS
- CELERY
- POTATOES
- BUTTER
- MILK (I USED SKIM)
- FLOUR
- CAYENNE PEPPER
- CHEDDAR CHEESE (I USED MEDIUM)
Instructions for Vegetable Cheese Soup
Combine Broth and Onion: In a large pot, add the chicken broth, bouillon, and chopped onion. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
Add Vegetables and Butter: Stir in the chopped celery, carrots, and butter. Continue to simmer for another 5 minutes, giving the vegetables a head start on softening.
Cook the Potatoes: Add the diced potatoes to the pot and simmer until they are tender, about 20 minutes. This gives the soup a hearty texture and delicious flavor.
Prepare the Milk Mixture: In a medium bowl, whisk together the milk and flour until smooth and free of lumps. This mixture will help thicken the soup and give it a creamy consistency.
Thicken the Soup: Gradually add the milk mixture to the pot, stirring constantly to prevent lumps from forming. Continue to cook and stir until the soup thickens.
Add Cheese and Cayenne: Stir in the shredded cheese and a pinch of cayenne pepper. Blend until the cheese is fully melted and the soup is creamy and smooth.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for chicken broth to make this soup vegetarian-friendly. The flavor will still be rich and delicious.
How do I prevent the milk mixture from curdling?
To prevent curdling, ensure the soup is simmering (not boiling) when you add the milk mixture. Gradually add it while stirring constantly to maintain a smooth consistency.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or corn. Just adjust the cooking time accordingly to ensure all vegetables are tender.
What type of cheese works best for this recipe?
Shredded cheddar cheese is a classic choice, but you can also experiment with other cheeses like Monterey Jack or Gruyère for different flavors.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge. It will keep well for 3-4 days. Reheat gently on the stove or in the microwave.
FOR MORE RECIPES LIKE THIS, TRY:
- Cheese and Vegetable Soup
- Winter Vegetable Soup
- Vegetable Beef and Noodle Soup
- Easy Tomato Florentine Soup
Vegetable Cheese Soup
Real Mom Kitchen
Ingredients
- 21 ½ oz chicken broth 2 (10 ¾ oz) cans
- 2 tsp or 2 cubes chicken bouillon
- 1 onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 cups potatoes diced
- ¼ cup butter
- 2 cups milk I used skim
- ½ cup flour
- dash of cayenne pepper
- 3 cups cheddar cheese shredded (I used medium)
Instructions
- In a large pot, combine the chicken broth, bouillon, and onion. Bring to a boil and simmer for 5 minutes.
- Add the celery, carrots, and butter. Simmer for another 5 minutes.
- Add the potatoes and simmer until tender – about 20 minutes.
- In a medium bowl, whisk the milk and flour together until smooth.
- Gradually add the milk mixture to the vegetable mixture stirring constantly.
- Add shredded cheese and cayenne. Blend until cheese in melted. Serves 6.
Nutrition
Adapted from a Junior League cookbook, I believe it was this one I got it from.
