For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the soup. Feel free to substitute other vegetables based on your preference and availability. Cauliflower, zucchini, or spinach would all be delicious additions. If you prefer a thicker soup, you can add an additional tablespoon of flour to the slurry. To make this soup vegetarian, ensure that the condensed cheddar cheese soup is vegetarian-friendly.
Cheesy Vegetable Soup II
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING7 People
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VIEWS38
Embrace the warmth of winter with this luxuriously cheesy vegetable soup. A symphony of tender vegetables simmered in a creamy, cheddar-infused broth. Serve it alongside crusty sourdough rolls and a generous sprinkle of cheese for a truly comforting experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol71 mg
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Fiber7 g
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Protein25 g
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Saturated Fat14 g
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Sodium1005 mg
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Sugar16 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet over medium-high heat, combine olive oil, minced garlic, chopped onions, and sliced mushrooms. Sauté for approximately 5 minutes, or until the onions become tender and translucent. Remove from heat and set aside.
02
StepIn a large pot, combine the cubed potatoes and chopped carrots. Add enough water to cover the vegetables. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the vegetables are fork-tender. Drain the water thoroughly and return the vegetables to the pot. Add the milk, stirring gently. Continue to cook over low heat, allowing the milk to warm and begin to simmer.
03
StepStir in both cans of condensed cream of Cheddar cheese soup. In a small bowl, whisk together the flour with a small amount of milk from the pot to create a slurry. Gradually stir the flour slurry into the soup, ensuring it's fully incorporated. Add 1 1/2 cups of the shredded cheddar cheese, stirring until melted and smooth. Add the reserved mushroom mixture, frozen peas, frozen corn kernels, and broccoli florets. Heat through, stirring occasionally, until the vegetables are warmed and the soup is heated evenly.
04
StepLadle the soup into bowls and garnish with the remaining 1/2 cup of shredded cheddar cheese. Serve immediately with warm sourdough rolls.
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Abbey Balistreri
Jun 23, 2025The cheese flavor is perfect. Not too overpowering, just right.
Dawson Cummerata
Jun 14, 2025The garlic croutons really elevate this soup. Highly recommend making them!
Ida Braun
Apr 25, 2025A great way to use up leftover vegetables in the fridge.
Jordane Abbott
Apr 11, 2025This soup is so comforting and easy to make!
Isac Bahringer
Mar 25, 2025Quick, easy, and delicious. Perfect for a weeknight meal.
Emilio Kessler
Mar 14, 2025I used vegetable broth instead of water and it added a nice depth of flavor.
Faustino Bosco
Jan 28, 2025I made this for a potluck and everyone raved about it. Will definitely make again!
Lester Terry
Jan 24, 2025This is my go-to soup recipe now. Thank you!
Elizabeth Deckow
Jan 18, 2025My family absolutely loved this recipe. I added some cauliflower and it was a hit!
Jarrett Connelly
Jan 13, 2025I’ve never made soup from scratch before but this recipe was so easy to follow!