Cheesy Vegetable Soup II Recipe

There's nothing quite like a warm, comforting bowl of homemade soup on a chilly day, and this Cheesy Vegetable Soup II is the perfect choice. Packed with a variety of colorful vegetables and rich, creamy cheese, this soup is hearty, satisfying, and bursting with flavor. Whether you're looking for a simple weeknight dinner or a delicious dish to impress your friends and family, this recipe is sure to become a favorite in your kitchen.

One of the best things about this Cheesy Vegetable ...

1 tablespoon olive oil
3 cloves garlic, minced
½ cup chopped onion
2 cups fresh sliced mushrooms
5 potatoes, peeled and cubed
2 cups chopped carrots
6 cups milk
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
½ cup frozen green peas
½ cup frozen corn kernels
1 cup broccoli florets
salt and pepper to taste

Information

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 7
Yield: 7 servings

In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.

In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.

Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.

Nutrition

534 cal.

Total Fat: 25g
Saturated Fat: 14g
Cholesterol: 71mg
Sodium: 1005mg
Total Carbohydrate: 56g
Dietary Fiber: 7g
Total Sugars: 16g
Protein: 25g
Vitamin C: 49mg
Calcium: 622mg
Iron: 3mg
Potassium: 1380mg

How to Make Cheesy Vegetable Soup II - A Step-by-Step Guide

Ingredients

Information

Nutrition

534 cal.

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