Easy Cheesy Vegetable Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 0.5 cup chopped onion
• 2 cups fresh sliced mushrooms
• 5 potatoes, peeled and cubed
• 2 cups chopped carrots
• 6 cups milk
• 2 (11 ounce) cans condensed cream of Cheddar cheese soup
• 2 tablespoons all-purpose flour
• 2 cups shredded Cheddar cheese, divided
• 0.5 cup frozen green peas
• 0.5 cup frozen corn kernels
• 1 cup broccoli florets
• salt and pepper to taste

Instructions

1. In a large skillet over medium-high heat, combine olive oil, garlic, onions, and mushrooms. Saute for about 5 minutes until the onions are tender. Remove from heat and set aside.
2. In a large pot over high heat, combine potatoes and carrots, then add water to cover. Bring to a boil, reduce heat to low, cover, and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until the milk starts to simmer.
3. Stir in the cheese soup, then slowly stir in the flour until mixed. Add 1 1/2 cups of cheese, the mushroom mixture, peas, corn, and broccoli, and heat through. Garnish with the remaining 1/2 cup of cheese.

Nutrition

• Calories: 534 kcal
• Fat Content: 25 g
• Fiber Content: 7 g
• Sugar Content: 16 g
• Sodium Content: 1005 mg
• Protein Content: 25 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g