Quick Garden Cheese Soup Recipe

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Quick Garden Cheese Soup

Melissa Snow


I made this soup for a scrapbooking retreat a few years ago. It was my first time making it and fortunately it was a success.

pinch tips: Slow Cooker/Crock Pot Hints


1 c
celery; sliced
1 c
onion; chopped
2 Tbsp
2/3 c
flour; unsifted
4 c
2 Tbsp
instant bouillon-chicken flavor or 6 chicken flavor bouillon cubes
1/4 tsp
2 c
frozen broccoli, cauliflower and carrot combo
1 c
frozen hash brown potatoes
3 c
milk or half and half
2 1/2 c
cheddar cheese; shredded

Directions Step-By-Step

In large kettle or dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy