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 (10 oz.) pkg. frozen mixed vegetables, thawed; 1 small onion, chopped; 1/3 c. all-purpose flour; 1 tsp. mixed salad herbs; 1/4 tsp. salt; 1/8 tsp. pepper; 1 (10 3/4 oz.) can undiluted chicken broth; 1 1/2 c. milk; 1/2 to 1 c. shredded Cheddar cheese; 1 (3 oz.) pkg. cream cheese (optional); 1 to 2 tsp. Dijon-style mustard

Servings: persons

1 (10 oz.) pkg. frozen mixed vegetables, thawed
1 small onion, chopped
1/3 c. all-purpose flour
1 tsp. mixed salad herbs
1/4 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can undiluted chicken broth
1 1/2 c. milk
1/2 to 1 c. shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese (optional)
1 to 2 tsp. Dijon-style mustard

1
Turn vegetables into saucepan.
2
Add onion, flour, salad herbs, salt and black pepper.
3
Mix until vegetables are coated with the flour.
4
Add chicken broth and milk.
5
Heat to boiling, stirring constantly.
6
Cook until thickened, about 5 minutes.
7
Just before serving, blend in the Cheddar cheese and cream cheese, if used. Taste the soup and add mustard as desired.
8
Serve immediately.

327

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 (10 oz.) pkg. frozen mixed vegetables, thawed, 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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