Veggie Cheddar Soup

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Veggie Cheddar Soup

Veggie Cheddar Soup
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: MM User
Food Groups: Dairy, Vegetables
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium
Special Features: Vegetarian


1 tablespoon Butter
1 cup Carrot, diced
1/2 cup Onion, finely chopped
1/2 cup Celery, finely chopped
2 medium Zucchini, cut into 2-inch strips
1/4 cup Flour
1 teaspoon dry Mustard
1/2 teaspoon Thyme
Salt and Pepper to taste
2 cups low-sodium Vegetable broth
2 cups low-fat Milk
3 cups shredded low-fat Cheddar cheese


In a soup pot, heat butter till melted. Cook carrot, onion and celery till softened. Add zucchini and cook for about 2 minutes, until tender-crisp. Mix flour, mustard and thyme and stir into vegetable mixture; salt and pepper to taste.

Gradually add broth and milk. Cook over medium heat, stirring constantly, till mixture boils; boil for 1 minute, then slowly stir in cheese till melted.

Nutrient Information
Calories: 248
Total Fat: 8 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 967 mg
Carbohydrates: 23 g
Protein: 20 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 374 mg

Cook's Notes:

SERVING SUGGESTION: A big spinach salad and whole grain rolls.

Use unsalted butter and omit the extra salt to reduce the sodium in this recipe.