Cheesy Vegetable Soup Recipe

Photo by Lisa M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large onion, chopped

  • 5

    tablespoons butter, divided

  • 2

    cups water

  • 2

    cups shredded cabbage

  • 1-1/2

    cups frozen lima beans, thawed

  • 1

    cup sliced carrots

  • 1

    cup diced peeled potatoes

  • 1

    tablespoon chicken bouillon granules

  • 3

    tablespoons all-purpose flour

  • 1/4

    teaspoon paprika

  • 1/4

    teaspoon pepper

  • 2

    cups milk

  • 1

    cup half-and-half cream

  • 1-1/2

    cups (6 ounces) shredded cheddar cheese

  • Minced fresh parsley

Directions

In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: