Cheesy vegetable soup

    50 min

    This is a wonderfully rich and indulgent soup, which is perfect for those cold winter nights. It's packed full of vegetables and flavour. Serve with a crusty bread roll.

    60 people made this

    Makes: 7 

    • 4 chicken stock cubes
    • 1.5 litres water
    • 125g celery, chopped
    • 160g onion, chopped
    • 465g peeled potatoes, cubed
    • 285g frozen mixed vegetables
    • 285g frozen broccoli
    • 2 (295g) tins cream of chicken condensed soup
    • 450g Kraft processed cheese slices, unwrapped and chopped

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large stock pot, dissolve chicken stock cubes in 1.5 litres water.
    2. Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
    3. Stir in cream of chicken soup. Add cheese and mix until melted. Serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (53)


    I loved this soup, but my only concern was that it was very salty. I think omitting the boullion would reduce the sodium content without compromising the flavor. I also used light "Velveeta" and reduced fat cream of chicken soup to lower the fat content. Very good on a cold day!!!  -  09 Dec 2000  (Review from Allrecipes US | Canada)


    I made this to put into the Italian Bread Bowl recipe. This soup was really, really good. Even the super picky 8-year old wanted seconds. I did make some changes, replaced one of the chicken bouillon’s with a beef bouillon cube, a few dashes of mustard powder and a teaspoon of minced garlic.  -  24 Mar 2002  (Review from Allrecipes US | Canada)


    Easy after work recipe that you can just throw together. I sometimes use just regular water in place of chicken broth and throw in cut up smoked sausage. Both the sausage and broth would make the soup too salty-especially with the Velveeta cheese.  -  18 Jun 2001  (Review from Allrecipes US | Canada)