Cheese And Vegetable Soup Recipe

Name: Cheese And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. liquid Butter Buds; 1/4 c. finely chopped onion; 1 c. chopped green pepper; 1 c. pared sliced carrots; 1 c. pared diced potatoes; 1 (10 oz.) pkg. frozen peas; 5 Tbsp. flour; 2 (10 3/4 oz.) cans condensed low sodium chicken broth; 3 c. grated Alpine Lace nonfat Cheddar cheese or 24 oz. Kraft Free American cheese slices; 2 c. evaporated skim milk; 1/4 tsp. lite salt (optional); dash of pepper; chopped fresh parsley; 1 c. Weight Watchers fat-free croutons

Servings: persons

4 Tbsp. liquid Butter Buds
1/4 c. finely chopped onion
1 c. chopped green pepper
1 c. pared sliced carrots
1 c. pared diced potatoes
1 (10 oz.) pkg. frozen peas
5 Tbsp. flour
2 (10 3/4 oz.) cans condensed low sodium chicken broth
3 c. grated Alpine Lace nonfat Cheddar cheese or 24 oz. Kraft Free American cheese slices
2 c. evaporated skim milk
1/4 tsp. lite salt (optional)
dash of pepper
chopped fresh parsley
1 c. Weight Watchers fat-free croutons

1
In a 3-quart saucepan, cook all of the vegetables in 4 tablespoons of liquid Butter Buds.
2
Cover; stir occasionally.
3
Cook about 20 to 30 minutes on low heat.
4
Add more liquid Butter Buds if needed.
5
Remove from heat.
6
Stir in flour; mix well.
7
Cook for 1 minute, stirring occasionally.
8
Add chicken broth to vegetable mixture.
9
Bring to boiling, stirring constantly.
10
Gradually stir in cheese.
11
Cook over medium heat, stirring, until cheese is melted. Gradually add milk.
12
Season with lite salt and pepper.
13
Bring to almost boiling, but do not boil.
14
Sprinkle with parsley and seasoned croutons.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Tbsp. liquid Butter Buds, 1/4 c. finely chopped onion, 1 c. chopped green pepper, 1 c. pared sliced carrots, and more.

Yes, Cheese And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions