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Cheesy vegetable soup recipe

Cheesy vegetable soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Cream and cheese soup

This is a wonderfully rich and indulgent soup, which is perfect for those cold winter nights. It's packed full of vegetables and flavour. Serve with a crusty bread roll.

60 people made this

IngredientsMakes: 7

  • 4 chicken stock cubes
  • 1.5 litres water
  • 125g celery, chopped
  • 160g onion, chopped
  • 465g peeled potatoes, cubed
  • 285g frozen mixed vegetables
  • 285g frozen broccoli
  • 2 (295g) tins cream of chicken condensed soup
  • 450g Kraft processed cheese slices, unwrapped and chopped

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. In a large stock pot, dissolve chicken stock cubes in 1.5 litres water.
  2. Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
  3. Stir in cream of chicken soup. Add cheese and mix until melted. Serve.

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Reviews & ratingsAverage global rating:(59)

Reviews in English (53)


I loved this soup, but my only concern was that it was very salty. I think omitting the boullion would reduce the sodium content without compromising the flavor. I also used light "Velveeta" and reduced fat cream of chicken soup to lower the fat content. Very good on a cold day!!!-09 Dec 2000

by Heidi

I made this to put into the Italian Bread Bowl recipe. This soup was really, really good. Even the super picky 8-year old wanted seconds. I did make some changes, replaced one of the chicken bouillon’s with a beef bouillon cube, a few dashes of mustard powder and a teaspoon of minced garlic.-24 Mar 2002


Easy after work recipe that you can just throw together. I sometimes use just regular water in place of chicken broth and throw in cut up smoked sausage. Both the sausage and broth would make the soup too salty-especially with the Velveeta cheese.-18 Jun 2001

Cheesy Vegetable Soup Recipe

Published: Oct 15, 2018 · Modified: Dec 20, 2020 by Megan Porta · This post may contain affiliate links.

Cheesy Vegetable Soup is velvety smooth and soooo delicious! Pour it into a homemade bread bowl or ladle into your favorite soup bowl.

I’m on a soup kick! Fall is in full swing (although it became confused and turned into winter over the weekend) and what better way to enjoy this season than by making tons of comforting soup recipes?!

Last week we enjoyed Creamy Tortellini Soup and later this week it’ll be Butternut Squash Soup. Today I bring to you the cheesiest, most vegetable-packed soup you’ll ever have the pleasure of knowing. I poured myself a bowl last night and then another half bowl because it was impossible to resist.

This soup is comforting, cheesy, flavorful, satisfying and delicious!

This Cheesy Veggie Soup is a great option for a busy weeknight or to serve at a weekend party! I hope you enjoy it!

What comfort foods are you enjoying this week? Chili? Meatloaf? Tell me tell me!

  • 1 C. sliced celery
  • 1 C. chopped onion
  • 2 Tbs. butter or margarine
  • 2/3 C. unsifted flour
  • 4 C. chicken broth
  • 1/4 tsp. black or white pepper
  • 1 C. each broccoli, cauliflower, julienned carrots
  • 1 1/2 C. southern style frozen hash browns, thawed
  • 3 C. milk or fat free half and half*
  • 2 1/2 C. Velveeta cubed*

In large kettle cook celery and onion in margarine until tender.** Stir in flour until smooth. Gradually add broth, pepper, potatoes and vegetables. Reduce heat, simmer until vegetables are tender but not mushy about 15 minutes. Add milk and cheese, stirring until cheese melts and soup is hot. Do not boil.

*I use fat free half and half and light Velveeta cheese to reduce calories, no change in flavor.

** I've also made this in the crockpot. Saute onions and celery in pan until tender. Place veggies, broth, onions and celery in crockpot and cook on high until veggies are tender. Mix milk and flour until smooth, gradually adding to crockpot stirring constantly. Add cheese and heat on low until hot.

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Luxurious 7-Vegetable and &ldquoCheese&rdquo Soup

Grocery shopping while hungry – oh boy. It seems to happen all too often, despite my best intentions. Sometimes, simply being in the proximity of tasty looking food makes me hungry. Ok, make that always. Last week, Eric and I were picking up some groceries at Whole Foods around dinnertime. Shopping at Whole Foods before dinnertime is Trouble with a capital T. I’m out of control and totally irrational. The hubby made a beeline for the pizza and I contemplated buying food from the hot and cold bar. That is, until I spotted a row of glorious, vegan, made-from-scratch soups on the very top row of the cooler section. The angels started to sing.

Moral of the story: ALWAYS look on the top or bottom row at Whole Foods! That’s where the hidden gems are.

I was suddenly struck by an intense craving for broccoli and “cheese” soup. Funny how that happens! The jar was thrown into my cart so fast my head almost spun.

Needless to say, I polished off the jar by lunch the next day. SO GOOD. My new obsession was either going to make me broke feeding it, or I was going to try and make something similar in my own home. I bet you can take a wild guess what I did.

That’s right. I got down and dirty in the kitchen. Recreating favourite store-bought foods is a true passion of mine. My version is a bit thicker than the original, but I’m not complaining. The original soup might be a bit stronger on the broccoli too, while mine probably has more squash and sweet potato. Either way, both are crazy good. It made a whopping 10 cups worth, which is so great for leftovers all week long!

Sure, there will be those times when I’m hangry in the grocery store and looking for something quick for dinner, but it’s good to know that I can make something similar in my own kitchen should I feel motivated to do so! Ontario friends, if you come across Sopa Organica Soup line (here is a list of locations), I strongly urge you to give this soup a try! I can’t wait to sample other kinds…

  • 4 tablespoon vegetable oil
  • 2 cloves crushed to paste garlic
  • 4 crushed to paste tomato
  • 3 jalapeno
  • 150 gm American corn kernels
  • 1 dash ground black pepper
  • 1 cup shredded cheese-cheddar
  • 3 finely chopped onion
  • 3 tablespoon ground cumin
  • 1 finely chopped red peppers
  • 4 cup veg stock
  • 1 pinch ground salt
  • 150 gm nachos
  • 1 diced,peeled avocados

How to make Cheesy Vegetable Tortilla Soup

Step 1

Heat the oil in a large saucepan over medium heat. Add onions and saute them till they are golden brown. Add garlic and cook for another two minutes. Add ground cumin and cook for a minute.

Step 2

Add red bell peppers and jalapenos to the saucepan and cook for 10 minutes. Pour in the tomato puree. Cook for another 10 minutes till it blends with the tender vegetables.

Step 3

Pour in the vegetable broth. Add salt and pepper as per taste and bring the mixture to boil on medium heat while stirring occasionally. Reduce the heat to low, and let the soup simmer for 30 minutes.

Step 4

Boil the American corn in a pressure cooker and add the boiled corn to the soup. Continue cooking for five minutes.

Step 5

In a bowl, place tortilla chips and pour soup over it. Top it with cheese and a few cubes of avocado. Serve hot.

Creamy Cheesy Vegetable Soup

Right now, the weather keeps bouncing back between winter and spring. This has me in different moods in reguards to our evening meals. One minunte I’m craving soup, the next day I’m wanted more fresh dishes. This creamy cheesy vegetable soup is one of those recipes I made on one of those more winter feeling days.

It is kind of a nice transition meal for right now. It has a lot of nice veggies, but is also warm and cheesy. You can find that mirepiox is the base. You have butter and olive oil to cook the carrots, onion, and celery in. Then, you also have garlic, potatoes, broccoli, and corn in there next.

The creamy cheesy base is made from chicken broth, flour, milk, heavy creamy, and sharp cheddar cheese. There is also Italian seasoning added in there for flavor. It works so well with all those vegetables in there. Just serve this creamy cheesy vegetable soup up with some crusty warm bread or a nice hot roll the side and you are set! I did serve this up with the recipe for potato rolls I shared with you all last week.

Easy Cheesy Vegetable Soup Recipe


  • 1 1/2 quarts water
  • 1 medium onion, chopped
  • 4 medium potatoes, chopped
  • 1 (16 ounce) package frozen broccoli, cauliflower and carrots
  • 1 cube chicken bouillon
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (2 pound) loaf processed cheese, cubed

Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.

Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

Reviews ( 6 )

This is my family's favorite chowder! I've made this recipe for years with a few minor changes. I add a little more potato and a good bit less celery (I only use about 3 ribs) than the recipe calls for. I also use canned corn instead of the frozen - the frozen corn in the chowder was always waxy, but when I substituted the canned, it was perfect. Delicious flavors and perfect for a chilly fall or winter night!

Great recipe!! I did however make quite a few changes which I feel gave it the umph it was lacking. I upped the stock to almost 8 cups. First I sauteed onions for about 5 mins, then added a little less celery (5), carrots and 2 sliced parsnips (must do!) and a cup of fresh chopped green beans. Sauteed those for a few minutes added 2 cloves of chopped garlic to it, added potatoes & corn and a teaspoon or more of fresh thyme. THEN added the chicken stock. Continued with the rest of the recipe except I added some fresh grated nutmeg to the milk/cheese mix and used all white cheddar cheese. Added the milk mixture to the soup and stirred in a cup of frozen peas. Now THATS a veggie chowder :)

I have made this recipe from Southern Living probably since the 80's when I found it in one of my annual Southern Living cookbooks. I do add a few extra things like a can of drained green chilis, a half can of beer, a tub of the Knorr chicken gel stock and adjust seasonings to your taste. I also used 2 per cent evap. milk and enough regular milk to equal the 2 cups. It is perfect and one of our favorites since forever!!

I'm giving it 4 stars because I felt like it needed something. I can't place my finger on it though. I will say that I thought 8 stalks of celery was a lot and that there didn't seem to be enough potato. It also seemed a little bland. I had to add a dash of salt. I always like to make new recipes exactly as written the first time, especially if I'm going to be writing a review. It's only fair. Otherwise, it was VERY filling and yummy, perfect for a cold, winter night. Maybe next time I'll try adding some garlic and herbs in addition to cutting back on the celery just a tad and adding another potato or two. It's an easy recipe to play around with. My only other gripe is that the prep and cook times were a little off. Overall it took me a little over an hour to get everything together. I takes longer than 15 minutes to wash, peel and cut all those veggies. Well, it does for me anyway. I'm going to share this one with my recipe club!


  • Small carrot – 2 nos (They should be chopped).
  • Small potato – 1 no. (It must be chopped).
  • Fresh rosemary – 1 tablespoon. (Chopped)
  • Small leek – 1 no. (Chopped)
  • Finely chopped garlic clove – 1 no.
  • Sugar – 1/2 teaspoon.
  • Vegetable stock – 3/4 pint or 425 ml.
  • Fresh parsley – 3 tablespoon (It should be chopped).
  • Drained and rinsed chickpea – 410 gram can.
  • 400-gram-can Italian tomato – 2 nos.
  • Ingredients needed for the toasts
  • Garlic clove – 1 no. (Cut in half)
  • Finely grated Edam – 50 grams.
  • Baguette slices – 50 grams. (It should be finely grated).

Cheesy Potato Soup Recipe

I remember cold snowy days growing up when a bowl of soup was the only thing that could warm you up. My grandma made a wonderful classic old fashioned potato soup that I loved, but as an adult, I could never duplicate the flavor. This recipe is one that is so simple to make while bringing me back to those wonderful childhood memories. The addition of cream cheese acts not only as a thickener but adds a hint of flavor that really helps make this a winner in the kitchen.

Can you Freeze Potato Soup?

If you’ve ever made a batch of soup that was just a bit too much to consume in one meal, you may be interested in freezing the leftovers. Maybe, you like to prep foods ahead of time for fast reheating at dinnertime. Whatever your reason, you can easily freeze potato soup for future meals.

  • Store in freezer containers leaving at least 1/2″-1″ room at the top of the container for expansion
  • Label the container with the name of the recipe, date it was made, and instructions for reheating
  • Move the soup to the refrigerator 24 hours before you wish to serve it for ideal thawing and reheating on the stovetop.
  • If you plan to heat directly from the freezer, start thawing in the microwave on the lowest heat setting or defrost setting before stirring and heating to the desired temperature.

Tips for Blending Hot Soups

As you see the recipe below will state you need to blend the vegetables to make this a smooth creamy soup. For anyone who has made a hot soup that needed to be smooth, you know this isn’t an easy task. There are truly only two safe methods for blending ingredients in hot soup.

  1. All the ingredients to cool completely before placing in a blender to puree then combine and reheat on the stovetop to the desired temperature
  2. Use an immersion blender in the soup pot for safe blending while still warm or cooking

Variations on Old Fashioned Potato Soup

While I find this cheesy potato soup recipe to bring the best flavors for my taste buds, you may want to use a few variations on this recipe to add a depth of flavor, or just to mix things up a bit. As potatoes are a very versatile food in the pantry, it is obvious that you can easily make this soup a bit unique with just a few changes.

  • Mix in 1/2 cup sour cream alongside the cream cheese
  • Cook the onions down in bacon grease to add richness
  • Roast the carrots, onion, and potatoes in the oven prior to adding to the soup
  • Include roasted garlic that has been crushed or minced
  • Replace half of the milk with heavy cream
  • Dice up ham and mix into the soup
  • Include 1/2 cup shredded cheddar cheese in the mixture for the last 10 minutes of cook time

More Warm Soup Recipes

I must confess that as soon as I feel that first bit of crisp Fall air outside, I begin planning my meals around what soups we can enjoy. The cheesy potato soup recipe is one of the standards I always have on my monthly menu, but there are others we also enjoy serving. Whether your family wants something loaded with vegetables, with tons of meat, or something with some spice – the list below has a soup for everyone in your family to enjoy.

Ingredients for Potato Soup

  • Onion
  • Carrots
  • Potatoes
  • Broth
  • Thyme
  • Butter
  • Flour
  • Milk
  • Cream Cheese
  • Garlic Cloves
  • Salt and pepper to taste

Optional: Cooked crumbled bacon, shredded cheddar cheese, and diced scallions or green onions

How to Make Potato Soup Video Recipe and Printable Recipe Card

Begin by preparing all of the vegetables so the following steps will be easier to manage. Cook onions and carrots in a large stockpot until tender before adding in the potatoes, thyme, garlic, and broth. Cook as directed until time to make a thickening roux. In a separate skillet, cook the butter and flour to create a roux, and mix in the milk and cream cheese until it thickens. While this is thickening, you will blend your vegetables using an immersion blender. Combine the vegetables and cream sauce along with salt and pepper to taste and simmer for a few moments to blend flavors. Serve as desired with appropriate toppings.


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