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Cheese and Veggie Soup

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Member since 2009
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Serves 4 about | Prep Time 15-20 min | Cook Time 20-30 min

Why I Love This Recipe

How to sneak veggies into kids and some adults. Put cheese on it and they will eat it.

This has many variations depending on veggies in season, cheese used, adding diced chicken or ham. I have made it italian style with parmesan adding basil, mexican with pepper-jack cheese and cilantro, used lager instead of wine.....

Ingredients You'll Need

1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced red sweet pepper
1/2 cup sliced mushrooms
1/2 cup diced zucchini
1/4 cup sliced green onion
1/4 cup butter
2 Tbs olive oil
1/3 cup flour
salt and pepper to taste, add a dash or 3 of hot sauce if you like
1/2 cup dry white wine, or just use chicken stock or water
2 cups half-n-half (evaporated skim milk works too)
1 cup chicken stock, if lowering the fat reverse milk to stock
2 cups shredded extra sharp cheddar cheese
2 cups shredded mozzarella


In a heavy stock pot saute vegetables in butter and oil until tender

Season with salt, pepper, hot sauce (optional)

Stir in flour and cook about 1-2 minutes, until flour toasts a little

Pour in wine and chicken stock, stir

add in milk and stir until thickened and bubbly

Cook and stir about a minute more

Add in cheese stirring until cheese melts.

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