Cheese and Vegetable Soup

It's hard to find a delicious low-calorie cheese soup, but this one fits the bill. The colorful vegetables and creamy texture make for a hearty but healthy meal.

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  • 1 cup chicken broth
  • 1/2 cup chopped peeled potato
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/4 cup chopped green or red sweet pepper
  • 1 cup skim milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup shredded American cheese
  • ground nutmeg
In a medium saucepan combine chicken broth, potato, celery, carrot, and green or red sweet pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.
In a small bowl stir together milk and flour; stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese until melted; stir in nutmeg. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 94, Fat, total (g) 3, chol. (mg) 8, carb. (g) 11, pro. (g) 6, sodium (mg) 337, Percent Daily Values are based on a 2,000 calorie diet
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