Vegetable Cheesy Soup

Cooking Recipes Catalogue

A roux-thickened milk based soup with shredded cheddar cheese, canned cream-style corn, onions, celery and a bag of frozen mixed vegetables.

INGREDIENTS (for 6 servings):


  • In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
  • Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
  • Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.