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Vegetable Cheese Soup

Healthycooking's picture
  Vegetable cooking spray 1
  Finely chopped onion 1 1⁄3 Cup (21.33 tbs)
  Thinly sliced carrot 1 Cup (16 tbs)
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Low sodium chicken broth 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Peeled diced red potato 2 Cup (32 tbs)
  Long grain rice 1⁄4 Cup (4 tbs), uncooked
  Reduced fat process cheese spread 4 Ounce, cubed
  1% milk 2 Cup (32 tbs)
  Diced pimento 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, carrot, green onions, and celery; saute until tender.
Add chicken broth, potato, and rice; bring to a boil.
Reduce heat, and simmer 20 minutes or until vegetables are tender.
Remove from heat, and let cool 10 minutes.
Transfer mixture, in batches, to container of an electric blender; cover and process until smooth.
Return mixture to pan.
Stir in cheese and remaining ingredients.
Cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1193 Calories from Fat 278

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 17 g84.8%

Trans Fat 0 g

Cholesterol 94 mg31.3%

Sodium 1814.9 mg75.6%

Total Carbohydrates 167 g55.6%

Dietary Fiber 16.4 g65.7%

Sugars 50.7 g

Protein 70 g139.8%

Vitamin A 574.5% Vitamin C 121%

Calcium 134.8% Iron 36.2%

*Based on a 2000 Calorie diet


Vegetable Cheese Soup Recipe