Cheesy Vegetable Soup

Hearty Cheese and Vegetable Soup Recipe and an Ice Storm

For as far back as I can remember, soup has always been a comfort food for me and this Cheesy Vegetable Soup is no exception. Growing up in Northeastern Oklahoma, we always had some pretty cold winters with a decent amount of snow and ice, so soup was on the table often. One year we had an atrocious ice storm that knocked our power out for a solid week. Thankfully, Mom had a gas stove so we were still able to enjoy a hot meal, which of course, included this Cheesy Vegetable Soup! Although it was a little scary living in a frozen land with no electricity, I have some of the best childhood memories resulting from that storm.

Since the electric was out all over our town, that also meant school was out for the week! What fun! I spent the night with Granny every night, piled under tons of blankets and layered in every piece of clothing and socks we could find. We read books and played card games by the meager light of day and kerosene lamps, then went to bed when it became too dark outside to see. Since our fridges didn’t work, we placed all of our food outside on the porch in an ice chest to keep cold. It was like living out a Laura Ingalls Wilder book!


A white dutch oven is coming out of the left hand side of the frame and is filled with Cheesy Vegetable Soup. A black and white towel is under the pot and is just visible under the Dutch Oven.

Cheesy Vegetable Soup

Needless to say, this Cheesy Vegetable Soup sure brings back some wonderful memories. If you’re living in the part of the country that is frozen over this week, this would be the perfect soup to cook up on one of those cold nights! I started out with 2 tablespoons of extra virgin olive oil in my Dutch Oven. Allow the oil to get hot on medium heat, then add in 1 diced shallot, 2 tablespoons of fresh minced garlic, and 2 tablespoons of dried minced onion. Saute the above ingredients in the olive oil until fragrant and translucent.


A white Dutch Oven with olive oil, minced garlic, and a minced shallot sits on the stove top.


Broccoli, Cheese, and Potato Soup

Now you’ll want to add in the other main ingredients for this soup. I added 1 cup sliced, fresh carrots, 1/2 cup chopped frozen spinach, 2 fresh tomatoes peeled and diced, 1 cup fresh broccoli florets, 3 celery stalks diced, and 3 medium russet potatoes peeled and diced. After adding in the veggies, I also added 8 cups of water along with pink Himalayan salt, ground black pepper, dried basil flakes, dried parsley flakes, garlic powder, onion powder, seasoned salt, garlic salt, and Tony’s Creole seasoning. For exact measurements of the spices and seasonings, please view the printable recipe card at the bottom of the post. 


A white Dutch oven filled with carrots, broccoli, celery, potatoes, chicken broth, dried parsley, dried basil, onion powder, garlic powder, ground black pepper, and pink Himalayan salt sits on a stove top with a blue spatula inside.


Creamy Vegetable Soup Recipe

Stir the seasonings in and bring the contents to a simmer. Place the lid on the Dutch oven or stock pot you’re using and simmer for about 20 minutes or until all veggies are fork tender. Once the veggies are tender, remove the lid turn the heat off, stir, and allow the soup to cool for 5-10 minutes.


Cooked Cheesy Vegetable Soup sits on a stove top in a white Dutch Oven with a blue spatula inside.


Hearty Vegetable Soup

Once the soup is no longer bubbling and has cooled, add in 2 cups of Half and Half cream and stir well. You can also use whole or 2% milk but the cream will make this soup so creamy and delicious!


A silver measuring cup is coming out of the left hand side of the frame with heavy whipping cream in it that is being poured into the Cheesy Vegetable Soup.


Cheesy Vegetable Soup Recipe

After adding in the cream, give the soup a good stir, then add in 8 ounces of cubed Colby and Monterrey Jack cheese. You could also use shredded cheese but I find that the cubed seems to melt better and incorporate really well into the soup.


Cheesy Vegetable Soup sits on the stove top with heavy whipping cream added in and cubed American and Colby Jack cheese floating on top. A blue spatula is also resting inside the pot.


Soup and Salad, the Perfect Pairing!

Stir the soup until the cheese is melted completely, then taste to see if more seasonings need to be added. Add any seasonings or spices that you desire (if needed) then serve hot with thick slices of buttered french bread, hot corn bread, or any type of crackers. If you are forgoing the bread or crackers, this soup can be served with a tossed House Salad, a Caesar Salad, a Cobb Salad or even a Wedge Salad. Are you bundling up against the cold and snow this week? Give my Cheesy Vegetable Soup recipe a try! There’s nothing quite like a bowl of hot soup on a cold, winter day. Stay warm my friends!


A white Dutch oven filled with Cheesy Vegetable Soup sits on a black and white towel that has been placed on a weathered wooden backdrop. A silver ladle is placed to the left of the Dutch oven.








5 from 1 vote

Cheesy Vegetable Soup

A Creamy Vegetable Soup filled with delicious veggies and the rich flavors of cheese and cream. 

Course Soup
Cuisine American
Keyword Cheese Soup, Cheesy Vegetable Soup, Creamy Vegetable Soup, Hearty Cheesy Vegetable Soup
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 10 servings
Calories 225 kcal
Author Amy - The Speedy Spatula


  • 2 tbsp extra virgin olive oil
  • 1 shallot diced
  • 2 tbsp dried minced onion
  • 1 tbsp minced garlic
  • 1 cup raw carrots sliced
  • 1/2 cup chopped frozen spinach
  • 2 tomatoes peeled and diced
  • 1 cup broccoli florets frozen or fresh
  • 3 celery stalks diced
  • 3 medium russet potatoes peeled and diced
  • 8 cups water
  • 1 tsp ground pink Himalayan salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried basil flakes
  • 1 tsp dried parsley flakes
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp seasoned salt
  • 1 tsp garlic salt
  • 1/2 tsp Tony's Creole Seasoning
  • 2 cups Half and Half Cream
  • 8 oz bag cubed Colby and Monterrey Jack Cheese


  1. Place a 6 quart or larger Dutch Oven or stock pot on the stove and add the olive oil, heating until hot on medium heat.

  2. Add in the garlic, onion, and shallot, stirring and cooking until translucent and fragrant. 

  3. Add in all veggies and the water.

  4. Add in all spices and seasonings, stir well, and bring to a simmer.

  5. Once simmering, cover and cook until all veggies are tender (about 20 minutes).

  6. Turn the heat off, remove lid, stir well, and allow the soup to cool for 5-10 minutes or until it stops bubbling. 

  7. Stir in the half and half cream and add the cheese, stirring until it melts completely and is well blended with the other ingredients.

  8. Taste and add more seasonings if necessary. 

  9. Serve hot and enjoy! 

Slow Cooker Instructions:

  1. Place the onion, garlic and shallots in a 6 quart or larger slow cooker (raw and un-sauted without the oil). 

  2. Add all veggies, spices, and seasonings, along with the water.

  3. Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.

  4. Once cooked, remove the lid from the slow cooker, turn the heat off, stir, and allow to cool for about 10 minutes.

  5. Stir in the half and half cream and the cheese, stirring until the cheese is fully melted. Turn heat to low of need be to melt the cheese.

  6. Once the cheese is melted, turn the heat off and serve immediately. Enjoy! 

Recipe Notes

Optional Side Items:

Hot corn bread, buttered French bread, crackers, or a House Salad, Caesar Salad, Cobb Salad, or Wedge Salad. 


Soup can be stored in the fridge in a container with an airtight lid for up to 4 days and re-heated on the stove top or microwave.

Soup can be frozen in freezer-safe containers with airtight lids for up to 3 months. Place in fridge to thaw and re-heat in a microwave or on the stove top. Be sure to label any frozen portions with the name of the contents, the date it was made, and the thawing and heating instructions. 

Nutrition Facts
Cheesy Vegetable Soup
Amount Per Serving (1 cup)
Calories 225 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 7.5g47%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 4.4g
Cholesterol 47.7mg16%
Sodium 529.1mg23%
Potassium 365.2mg10%
Carbohydrates 13.9g5%
Fiber 1.7g7%
Sugar 3.5g4%
Protein 8.7g17%
Vitamin A 2790IU56%
Vitamin C 29.1mg35%
Calcium 221mg22%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Shared at Foodie Friday

Shared at What’s for Dinner

Also shared at Meal Plan Monday

View at Weekend Potluck

Also view at Full Plate Thursday

4 thoughts on “Cheesy Vegetable Soup”

  1. 5 stars
    I love a good creamy and cheesy vegetable soup and this one looks fantastic! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
    Miz Helen


Leave a Comment