Vegetable Cheese Soup Recipe

Name: Vegetable Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. frozen mixed vegetables; 4 green onions or 1 small onion, chopped; 1/3 c. all-purpose flour; 1 tsp. mixed salad herbs; 1/4 tsp. salt; 1/8 tsp. black pepper; 1 can undiluted chicken broth; 1 1/2 c. milk; 1/2 to 1 c. shredded mild or sharp Cheddar cheese; 1 pkg. cream cheese (optional); 1 to 2 tsp. Dijon mustard

Servings: persons

1 pkg. frozen mixed vegetables
4 green onions or 1 small onion, chopped
1/3 c. all-purpose flour
1 tsp. mixed salad herbs
1/4 tsp. salt
1/8 tsp. black pepper
1 can undiluted chicken broth
1 1/2 c. milk
1/2 to 1 c. shredded mild or sharp Cheddar cheese
1 pkg. cream cheese (optional)
1 to 2 tsp. Dijon mustard

1
Turn vegetables into saucepan.
2
Add onion, flour, salad herbs, salt and black pepper; mix until vegetables are well coated with flour.
3
Add chicken broth and milk; heat to boiling, stirring constantly.
4
Cook until thickened, about 5 minutes.
5
Just before serving, blend in the Cheddar cheese and cream cheese.
6
Taste the soup and add mustard, if desired.
7
Serve immediately.

570

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: 1 pkg. frozen mixed vegetables, 4 green onions or 1 small onion, chopped, 1/3 c. all-purpose flour, 1 tsp. mixed salad herbs, and more.

Yes, Vegetable Cheese 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.

Vegetable Cheese Soup

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