Cheese and Vegetable Soup

Cheryl Howard


Easy and Good


★★★★★ 1 vote

Stove Top


  • 5
    chicken bouillon cubes
  • 1
  • 2 c
  • 6 c
  • 1 pkg
    frozen vegetable medley of broccoli, cauliflower and carrots
  • 2 can(s)
    cream of chicken soup
  • 16 oz
    velveeta cheese, cubed

How to Make Cheese and Vegetable Soup


  1. Heat water to boil. Add bouillon cubes, potatoes and onions. Cook until almost tender. Add frozen vegetables and soup. Bring back to low boil until vegetables are about tender. Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, up to adding cheese. Reheat, add cheese and simmer. Stir often with wooden spoon during simmering since cheese tends to stick on bottom.

Printable Recipe Card

About Cheese and Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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