Cheese-Vegetable Soup Recipe

Name: Cheese-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. finely chopped carrots; 1/2 c. finely chopped celery; 1/4 c. finely chopped onion; 1/2 c. margarine or butter; 1 c. Bisquick baking mix; 1/2 tsp. paprika; 1/8 tsp. pepper; 1/8 tsp. cayenne pepper; 3 (14 1/2 oz. each) cans chicken broth; 2 c. half and half; 2 c. shredded sharp Cheddar cheese (about 8 oz.)

Servings: persons

3/4 c. finely chopped carrots
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 c. margarine or butter
1 c. Bisquick baking mix
1/2 tsp. paprika
1/8 tsp. pepper
1/8 tsp. cayenne pepper
3 (14 1/2 oz. each) cans chicken broth
2 c. half and half
2 c. shredded sharp Cheddar cheese (about 8 oz.)

1
Cook carrots, celery and onion in margarine in 4-quart Dutch oven until celery and onion are transparent, about 10 minutes. Stir in baking mix, paprika, pepper and cayenne pepper.
2
Remove from heat.
3
Gradually stir in chicken broth.
4
Heat to boiling over medium heat, stirring constantly.
5
Boil and stir 1 minute.
6
Reduce heat; stir in half and half and cheese.
7
Heat until cheese is melted.
8
Serve with popped corn, if desired.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3/4 c. finely chopped carrots, 1/2 c. finely chopped celery, 1/4 c. finely chopped onion, 1/2 c. margarine or butter, and more.

Yes, Cheese-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.

Cheese-Vegetable Soup

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