Cheesy Vegetable Soup II

Health score
38%
Cheesy Vegetable Soup II
60 min.
7
526kcal

Suggestions

This Cheesy Vegetable Soup II is the ultimate comfort food! It's a hearty and delicious blend of vegetables, cheese, and creamy goodness that will leave you feeling satisfied and nourished. With a prep time of just 60 minutes, this soup is perfect for a quick and easy weeknight meal or a cozy weekend lunch. The best part? It serves seven, so there's plenty to go around or enjoy as leftovers.

This recipe is a flavor explosion, featuring a mix of broccoli florets, carrots, mushrooms, and more, all swimming in a rich and creamy cheese sauce. It's the perfect way to get your daily dose of veggies, and with 22 grams of protein per serving, it's a meal that will keep you full and fueled. Not to mention, the addition of milk and cheese makes this soup an excellent source of calcium, promoting strong bones and teeth.

But it's not just about the taste and nutrition; this soup is also a feast for the eyes. The vibrant colors of the vegetables make it a visually appealing dish that's sure to impress. So, whether you're looking for a satisfying meal or a stunning dish to serve to guests, this Cheesy Vegetable Soup II is a winner. It's a recipe that's sure to become a staple in your household, bringing warmth and cheer to your table.

Ingredients

  • cup broccoli florets 
  • cups carrots chopped
  • 22 ounce condensed cream of cheddar cheese soup canned
  • 0.5 cup corn kernels frozen
  • tablespoons flour all-purpose
  • cups mushrooms fresh sliced
  • cups mushrooms fresh sliced
  • cloves garlic minced
  • cups milk 
  • tablespoon olive oil 
  • 0.5 cup onion chopped
  • 0.5 cup peas green frozen
  •  potatoes cubed peeled
  • servings salt and pepper to taste
  • cups cheddar cheese shredded divided

Equipment

  • frying pan
  • pot

Directions

  1. In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms.
  2. Saute for about 5 minutes, or until the onions are tender.
  3. Remove from heat and reserve for later.
  4. In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender.
  5. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
  6. Stir in the cheese soup, then stir in the flour slowly, until mixed.
  7. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through.
  8. Garnish with remaining 1/2 cup of cheese.

Nutrition Facts

Calories526kcal
Protein16.84%
Fat40.23%
Carbs42.93%

Properties

Glycemic Index
66.85
Glycemic Load
27.05
Inflammation Score
-10
Nutrition Score
31.619999947755%

Flavonoids

Luteolin
0.15mg
Isorhamnetin
0.57mg
Kaempferol
2.4mg
Myricetin
0.05mg
Quercetin
3.91mg

Nutrients percent of daily need

Calories:526.22kcal
26.31%
Fat:23.94g
36.84%
Saturated Fat:11.94g
74.63%
Carbohydrates:57.49g
19.16%
Net Carbohydrates:50.41g
18.33%
Sugar:17.44g
19.38%
Cholesterol:60.95mg
20.32%
Sodium:1017.98mg
44.26%
Alcohol:0g
100%
Protein:22.55g
45.1%
Vitamin A:7299.88IU
146%
Vitamin C:50.46mg
61.16%
Calcium:560.46mg
56.05%
Phosphorus:538.55mg
53.86%
Potassium:1779.3mg
50.84%
Vitamin B2:0.78mg
45.64%
Vitamin B6:0.78mg
39.07%
Selenium:20.25µg
28.93%
Fiber:7.07g
28.3%
Vitamin B1:0.38mg
25.5%
Vitamin K:26.23µg
24.98%
Vitamin B12:1.49µg
24.89%
Vitamin B5:2.44mg
24.43%
Vitamin B3:4.75mg
23.73%
Manganese:0.46mg
22.85%
Magnesium:87.74mg
21.94%
Zinc:3.13mg
20.84%
Copper:0.41mg
20.4%
Folate:72.79µg
18.2%
Vitamin D:2.6µg
17.36%
Iron:2.06mg
11.44%
Vitamin E:1.03mg
6.85%
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