Vegetable-Cheese Soup Recipe

Name: Vegetable-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 9- to 10-ounce russet potato, peeled, diced; 3 celery stalks, chopped; 1 medium onion, chopped; 1 1/4 teaspoons dried thyme; 2 tablespoons all purpose flour; 4 cups vegetable broth; 1 15-ounce can creamed corn; 1 10-ounce package frozen corn kernels; 1 10-ounce package frozen mixed vegetables; 2 cups (packed) grated sharp cheddar cheese (about 8 ounces); 1 teaspoon hot pepper sauce; Chopped fresh parsley

Servings: persons

2 tablespoons (1/4 stick) butter
1 9- to 10-ounce russet potato, peeled, diced
3 celery stalks, chopped
1 medium onion, chopped
1 1/4 teaspoons dried thyme
2 tablespoons all purpose flour
4 cups vegetable broth
1 15-ounce can creamed corn
1 10-ounce package frozen corn kernels
1 10-ounce package frozen mixed vegetables
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1 teaspoon hot pepper sauce
Chopped fresh parsley

1
Melt butter in heavy large pot over medium-high heat.
2
Add potato, celery, onion, and thyme.
3
Saute 5 minutes.
4
Sprinkle flour over; stir 1 minute.
5
Gradually mix in vegetable broth.
6
Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil.
7
Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
8
Remove from heat.
9
Add grated cheese and stir until melted and smooth.
10
Mix in hot pepper sauce; season to taste with salt and pepper.
11
Ladle soup into bowls; sprinkle with chopped parsley.

468

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 13 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 1 9- to 10-ounce russet potato, peeled, diced, 3 celery stalks, chopped, 1 medium onion, chopped, 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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