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
Creamy cheese soup loaded with colorful garden vegetables.
Nutrition per serving
285Calories
14gProtein
18gCarbs
18gFat
4gFiber
5gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until starting to soften.
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Add remaining vegetables. Add broccoli, cauliflower, and garlic. Cook 2 minutes. Whisk in flour and cook 2 minutes more.
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Simmer. Gradually whisk in vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes until all vegetables are tender.
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Add dairy. Reduce heat to low. Stir in milk. Add cheddar and Monterey Jack gradually, stirring until completely melted and smooth.
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Season and serve. Taste and season with salt and pepper. Ladle into bowls and serve hot with crusty bread.
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.
