Cheesy Vegetable Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 113.1
  • Total Fat: 3.3 g
  • Cholesterol: 11.9 mg
  • Sodium: 657.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Cheesy Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 16


    2 LG bags frozen California mix vegetables
    (broccoli, cauliflower, carrots)
    1 c. chopped onion
    1 c. chopped celery
    2 baking potatoes, diced (optional)
    8 chicken bouillon cubes
    1 pkg. Butter Buds
    8 – 10 c. water (enough to cover veggies)
    1 T. onion & herb Mrs. Dash
    1 pound Velveeta Light, cubed.


Bring to a boil and simmer for 1-1 1/2 hours(vegetables should be mushy)
Add 1 pound Velveeta Light, cubed. (It’s now called Velveeta 2 %)
Stir over low heat just until cheese is melted.
This warms up great in the microwave!

The Wellness staff likes to puree the vegetables and liquid in a blender before adding the cheese. It gives the soup a very creamy and authentic cheese flavor.

Serving – 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user SKALSEM.

Rate This Recipe