Cheesy Vegetable Soup

Extra cheesy vegetable soup made with Velveeta cheese

Course Main Course, Soup
Servings 4


  • 2 cups vegetable broth
  • 10 oz bag of frozen green beans
  • 1 cup frozen corn
  • 3 potatoes - peeled and diced
  • 1 large carrot - diced
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 cup milk
  • 8 oz Velveeta cheese
  • pepper to taste
  • parsley to sprinkle on top


  1. Bring your vegetable broth to a boil in a large pot. Add frozen vegetables, potatoes and carrots to the pot and cook on medium heat for 20 minutes.
  2. In a saucepan melt your butter over medium high heat. Whisk in the flour, constantly stirring. Add in milk and continue to stir. Add in Velveeta and stir for about 5 minutes, or until your sauce thickens.
  3. Pour cheese sauce into pot of vegetables. Sprinkle with pepper and stir.
  4. Cook for 5 minutes.
  5. Serve in bowls and sprinkle with parsley.

Recipe Notes

You can substitute the frozen green beans and corn with whatever you want - broccoli, cauliflower, California blend, carrots, peas, etc!