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Vegetable Cheese Melt Soup

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  Butter/Margarine 2 Tablespoon
  Onion 1 Small, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Frozen mixed vegetables 10 Ounce, thawed (1 package)
  Shredded sharp cheddar cheese 4 Ounce (1 cup)
  Shredded muenster cheese/Monterey jack cheese 2 Ounce (1/2 cup)
  Worcestershire sauce 1⁄2 Teaspoon
  Savory seasonings cook blend 1⁄2 Teaspoon
  Lemon pepper 1⁄4 Teaspoon
  Minced fresh parsley 1 Tablespoon (for garnish)

Melt butter in large saucepan over medium high heat.
Add onion and celery; saute until onion is transparent.
Add flour; stir well.
Cook 1 minute, stirring constantly.
Reduce heat to medium; add milk gradually.
Cook, stirring constantly, until mixture is thickened and smooth.
Add vegetables and cook until heated through.
Add cheeses slowly; stir until melted (do not allow mixture to boil).
Add Worcestershire, Cook Blend and lemon pepper; stir well.
Ladle into bowls.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1501 Calories from Fat 839

% Daily Value*

Total Fat 95 g145.6%

Saturated Fat 55.4 g276.8%

Trans Fat 0 g

Cholesterol 266.4 mg88.8%

Sodium 1568.2 mg65.3%

Total Carbohydrates 105 g34.9%

Dietary Fiber 15.7 g62.8%

Sugars 31.4 g

Protein 72 g143.3%

Vitamin A 378.7% Vitamin C 101.2%

Calcium 188.5% Iron 32.8%

*Based on a 2000 Calorie diet

Vegetable Cheese Melt Soup Recipe