This cheese soup with vegetables is the perfect way to get your family eating more veggies. The creamy, cheesy base makes even the pickiest eaters clean their bowls, while you get the satisfaction of serving something nutritious.
The beauty of this recipe is its flexibility. Use whatever vegetables you have on hand - the cheese sauce makes everything delicious. It's a great way to use up vegetables before they go bad.
Best Vegetables for Cheese Soup
Almost any vegetable works, but these are favorites:
- Broccoli - Classic pairing with cheese
- Cauliflower - Mild, absorbs cheese flavor
- Carrots - Sweet contrast to savory cheese
- Celery - Adds freshness and crunch
- Corn - Sweet pops of flavor
- Zucchini - Light and tender
Cooking Vegetables Right
- Cut vegetables similar sizes for even cooking
- Add harder vegetables first (carrots, celery)
- Add softer vegetables later (broccoli, zucchini)
- Don't overcook - slight bite is best
Serving Suggestions
- Crusty bread for dipping
- Topped with extra shredded cheese
- Side salad for extra vegetables
- Kid-friendly meal
Cheese Soup with Vegetables
A nutritious soup combining creamy melted cheese with a rainbow of fresh vegetables. Comfort food that's good for you.
Nutrition per serving
285 Calories
14g Protein
18g Carbs
18g Fat
4g Fiber
Ingredients
Instructions
- . Melt butter. Sauté onion, carrots, celery 5 minutes. Add broccoli, cauliflower, garlic.
- . Whisk in flour 2 minutes. Add broth. Simmer 15 minutes until vegetables tender.
- . Reduce heat. Add milk and cheeses gradually, stirring until melted.
- . Season and serve hot.
Recipe Notes
- More vegetables: Add corn, peas, or diced potatoes.
- Creamier: Use half-and-half instead of milk.
- Kid-friendly: Cut vegetables very small or blend partially.
- Storage: Refrigerate 4 days. Add milk when reheating if too thick.