Veggie Cheese Soup

veggie cheese soup

Included are 2 recipes, the first recipe I have altered to use less butter and more veggies, the original follows the first.

FYI, my family could not tell the difference between the two.

Check back for a Gluten-free version …coming soon.

Delicious cheese soup without a heavy broth.

I haven’t frozen it, but it refrigerates well…so you can make it ahead of time and then heat it up.

I change up the veggies I use, depending on what I have in the house or what we’re in the mood for.

I’ve made it with just onion and broccoli, sometimes I throw in some curry powder and it adds a little butterscotch-y taste.

More Veggies, Less Butter Recipe


  • 2 tbsp olive oil
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups chicken stock/broth (I use Organic Chicken Broth, low sodium)
  • Approximately 4-5 cups chopped veggies of your choice,  (examples: celery, sweet peppers, onions, carrots, cauliflower, broccoli)
  • 4 cups milk (I use skim)
  • 1/2  -3/4 lb of shredded Cheddar Cheese (our favorite is Cabot, Seriously Sharp)
  • Fresh ground pepper, to taste
  • Optional: Curry Powder, to taste


  1. Use a food processor to chop the veggies, (small veggies, mean a better chance that your kids will eat this too)
  2. In a large pan melt 1/4 cup butter and 2 tbsp olive oil and sauté the veggies until tender.
  3. Add chicken broth.
  4. Bring to a boil and then cook for 10 minutes on low heat.
  5. In a second deep saucepan melt 1/4 cup of butter.
  6. Add 1/2 cup flour and whisk until smooth.
  7. Whisk in the milk and cook on medium heat until thickened and slightly bubbly, whisking to keep smooth.
  8. Add fresh ground pepper and optional: curry powder too taste
  9. Whisk in the shredded cheddar, on low to medium heat, until combined & smooth (do not boil)
  10. Pour the cheese sauce into the Veggie broth, stir to combine.
  11. Serve with homemade croutons or fresh crusty bread.

Jen likes to add a little Frank’s hot sauce!

Here’s a couple of pics of the veggie broth before the cheese sauce is added.

Original Recipe


  • In a large pan melt 1/2 cup butter and sauté the following until tender:
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup cauliflower
  • 1/2 cup broccoli

Add to veggie mixture:

2 cups chicken broth/stock

  1. Bring to a boil and then cook for 10 minutes on low heat.
  2. In a second deep saucepan melt 1/2 cup butter.
  3. Add 2/3 cup flour and whisk until smooth
  4. Whisk in 4 cups milk ( I use skim)
  5. Heat on low to medium heat until smooth and thickened.
  6. Whisk in a  1/2 – 3/4 pound of shredded Cheddar Cheese.
  7. Pour the Cheese sauce into the Veggie broth, stir to combine.


7 thoughts on “Veggie Cheese Soup

  • August 15, 2010 at 4:47 pm

    I’m trying an edited version of this today…I will post the results…less butter, more veggies.

  • August 16, 2010 at 1:19 pm

    Yum! I have “soup and salad” on the menu for this week, and I think this recipe sounds perfect! As you work on the gluten-free version, keep in mind that all Cabot cheeses are gluten free! We posted this recipe on our Facebook page for all our fans to see- 🙂

  • August 16, 2010 at 1:41 pm

    Thank you very much! It is a yummy soup and thanks for the info on Cabot cheese…the seriously sharp is our very favorite!

  • August 16, 2010 at 1:54 pm

    For gluten free, just thicken it with cornstarch. I’ve thickened gravies and sauces all my life with cornstarch before I even knew I had celiac disease. Now, as long as the cheese is gf, you’re in business. GF chicken stock is easy to get….Wegmans, Rachel Ray, Culinary Stock, that’s easy to find.

  • August 16, 2010 at 1:58 pm

    Thanks, Kathy. Do you know the ratio of cornstarch to flour? I know that Cabot Cheese is gluten-free and so is the chicken stock. I’m a Wegmans shopper too!

  • August 17, 2010 at 11:03 am

    Directions for recipe #1 still calls for 1/2 cup butter though 1/4 is listed in ingredients.

  • August 17, 2010 at 11:46 am

    Thanks for catching that, it’s now corrected. Ingredients should list 1/2 cup of butter, 1/4 cup for the veggie broth and 1/4 cup for the cheese sauce. Original recipe calls for 1 cup of butter, divided. Sorry for any inconvenience!

Thoughts? Comments? Suggestions?

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