Cheesy Vegetable Soup I


This soup in really rich and hearty! You can use frozen mixed vegetables for this if you like. Top with croutons.

4 servings


  • ½ cup margarine

  • ¼ cup chopped onion

  • 2 ½ cups water

  • 3 teaspoons chicken bouillon powder

  • ¼ cup all-purpose flour

  • 1 cup chopped broccoli

  • 1 cup cauliflower, chopped

  • 1 cup chopped carrots

  • 2 cups half-and-half

  • 2 cups shredded Cheddar cheese

  • ground black pepper to taste


  1. In a large stock pot melt butter and saute onions until tender.

  2. Add water and chicken granules, and bring to a boil.

  3. Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.

  4. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.

  5. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

Nutrition Facts (per serving)

653 Calories
56g Fat
20g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 653
% Daily Value *
Total Fat 56g 71%
Saturated Fat 25g 123%
Cholesterol 105mg 35%
Sodium 1286mg 56%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 21g
Vitamin C 35mg 175%
Calcium 574mg 44%
Iron 1mg 7%
Potassium 495mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.