This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.

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  • In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.

Nutrition Facts

511.4 calories; 25.2 g protein; 23.5 g carbohydrates; 73.6 mg cholesterol; 1174.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/27/2014
This was a good hearty soup with a nice taste. We only made it 1/4 the size for the first time around. I think I might like to try adding potatoes or some other vegetables too. Read More

Most helpful critical review

Rating: 1 stars
11/01/2010
Very odd taste to the combination. Not recommended. Read More
(5)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
11/01/2010
Very odd taste to the combination. Not recommended. Read More
(5)
Rating: 4 stars
06/26/2014
This was a good hearty soup with a nice taste. We only made it 1/4 the size for the first time around. I think I might like to try adding potatoes or some other vegetables too. Read More