Cheddar and vegetable soup

    50 min

    A simple, yet delectable vegetable soup. Frozen vegetables and cream style corn is simmered in a creamy cheese soup. Enjoy with fresh crusty bread, if desired.

    15 people made this

    Serves: 6 

    • 450g frozen mixed vegetables
    • 65g sliced celery
    • 1 onion, chopped
    • 475ml water
    • 50g margarine
    • 4 tablespoons plain flour
    • 475ml milk
    • 225g grated Cheddar cheese
    • 420g tinned cream style corn
    • salt to taste
    • ground black pepper to taste

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

    1. In a large stock pot bring water to the boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
    2. Using a 3 litre saucepan, melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and cream style corn. Stir until cheese is completely melted.
    3. Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.

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    Reviews in English (12)


    I am a big fan of soups, and I am also a very picky eater. I wouldn't say this recpie was fantastic, but it was very good. I would definitely make this one again.  -  14 Feb 2007  (Review from Allrecipes US | Canada)


    I tried this recipe because I needed a vegetarian soup for a very large group. This soup is easy to make, tastes great and freezes well. A great find, I have used it with a couple of large groups!  -  20 Oct 2006  (Review from Allrecipes US | Canada)


    I tweaked this recipe a bit to suit my family's tastes- the recipe itself is a wonderful base. I added diced redskin potatoes with the vegetables. I only drained about half the water from the veggies- just depends on how you like the consistency of your soup. I also added diced chicken, which I browned with lots of minced garlic prior to adding. Due to my added ingredients, I added an additional cup of milk and a cup of half and half. We are big cheese lovers, so I used a whole brick of shredded sharp cheddar cheese. I seasoned the soup with pepper, garlic salt, and bay leaf. It was absolutely delicious! One of our new family favorites.  -  16 Oct 2011  (Review from Allrecipes US | Canada)