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Easy Cheesy Vegetable Soup

Rated as 4.17 out of 5 Stars

"Wonderful, hearty and simple to make cheese and vegetable soup guaranteed to keep you warm this winter. Something everyone will enjoy."
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1 h 10 m servings 575
Original recipe yields 8 servings


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  1. Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
  2. Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

Nutrition Facts

Per Serving: 575 calories; 34.9 39.8 26.5 98 2450 Full nutrition

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Read all reviews 5
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The first time I made this soup, I decided to add some meat (1.5 lbs of boneless sirloin steak, cut up). I cooked the meat in the soup pot and seasoned it with pepper, minced garlic, and Worcest...

It really is easy, and wonderful. More of a potato soup than vegetable, and it's really thick which I like because it's very filling. I left out the onion and used an etra potato. Loved it!

This was simple "dump" soup that we all enjoyed. I substituted cream of broccoli for the cream of celery (because I had it)and I also added carrots, green beans and corn as well as the cauliflow...

Very good soup! Great for a cold night. I added a few more cubes of cheese than it called for and served with crackers. Will make again!

I thought it was great, but the kids wouldn't really eat much so not sure that I will make it again.