Cheese and Vegetable Soup

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While growing up my mom would make a yummy cheese and vegetable soup that would get it’s cheesy goodness from a jar of Cheese Whiz.

This soups base for this cheese and vegetable soup begins with a roux made of equal amounts of butter and flour. Now that is combined you cook it together for a couple of minutes. Then you blend in some chicken broth and milk. Once you combine that you cook for a few minutes until it thickens.

Cheese and Vegetable Soup | realmomkitchen.com

Next is you mix in some salt along with a jar of Cheese Whiz. Mix that in until the Cheese Whiz has melted. Then you mix in the frozen peas.

In a saucepan, you add the carrots, celery, onion, and water. You bring it to a boil and then reduce to a simmer. Let the vegetables simmer for 15 minutes, or until tender. Once the veggies are cooked, just mix it into the soup and heat until warmed through.

This soup is plenty cheesy and a great way to get the kids to eat the vegetables. My kids where more apt to eat veggies is cheese was included in one way or another. Then they started to enjoy them with out the cheese as they got older. Even my husband who always jokes that he’s “allergic to vegetables” will eat this soup with no problem!

Cheese and Vegetable Soup | realmomkitchen.com

Here is what you need to make the
Cheese and Vegetable Soup

  • MILK
  • SALT

Cheese and Vegetable Soup

Real Mom Kitchen

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 527 kcal


  • 1 cup flour
  • 1 cup butter
  • 2 cans (14 oz each) chicken broth
  • 4 cups milk
  • 2 tsp salt
  • 1 jar (15 oz) Cheese Whiz
  • 1 bag (10 oz) frozen peas
  • 3 carrots sliced
  • 3 stalks celery sliced
  • ½ onion diced
  • ½ cup water


  • In a large soup pot, melt butter and whisk in the flour. Cook for 2 minutes.
  • Add in the chicken broth and milk. Bring to a boil and cook for 2 minutes until thickened.
  • Remove from the heat and mix in the Cheese Whiz until melted and combined. Then mix in the frozen peas and set aside.
  • In a sauce pan, add the carrots, celery, onion, and water. Bring to a boil then simmer for 15 minutes until vegetables are tender.
  • Mix in the vegetables and heat until warm. Serves 8.


Serving: 1 serving | Calories: 527kcal | Carbohydrates: 31g | Protein: 15g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2069mg | Potassium: 526mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5353IU | Vitamin C: 16mg | Calcium: 373mg | Iron: 2mg
Tried this recipe?Let us know how it was!

This recipe is adapted from the Essential Mormon Celebrations Cookbook.

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