Vegetable Cheese Soup

Swiss cheese, vegetables, and curry powder make this thick and creamy soup a filling meal on a cold night this winter. Serve with whole wheat toast on the side.

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.99 of 5 (490 ratings)

Food groups

• Dairy: 1 1/4 cups
• Vegetables: 1 cups

Ingredients

• 3 cups water, divided
• 3 cups mixed vegetables, frozen or fresh, chopped
• 1/4 cup onions, chopped
• 1 teaspoon salt (optional)
• 1/2 teaspoon curry powder (optional)
• 1 cup non-fat dry milk
• 1 1/2 tablespoons cornstarch
• 1/2 cup Swiss cheese, cut into small pieces
• green onions, optional

Directions

1. Wash hands with soap and water.
2. Bring 2 cups water to a boil.
3. Add vegetables, onions, salt, and curry powder, if using.
4. Reduce heat, cover and cook until almost tender.
5. Mix remaining 1 cup water, dry milk, and cornstarch together in a small bowl.
6. Add to partially cooked vegetables.
7. Cook over medium heat, stirring often, until thickened.
8. Add cheese and stir until melted.
9. Add more water if too thick.
10. Top with green onions if desired.

Nutrition per serving

Notes

Store leftovers covered in the refrigerator.

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Source

Recipe by: University of Nebraska at Lincoln — Nebraska Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetable-cheese-soup. Federal works are public domain in the United States.