Vegetable Cheese Soup

Oxmoor House
7 (1-cup) servings.


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Vegetable cooking spray
1 1/3 cups finely chopped onion
1 cup thinly sliced carrot
1/2 cup thinly sliced green onions
1/2 cup thinly sliced celery
2 (10 1/2-ounce) cans low-sodium chicken broth
2 cups peeled, diced red potato
1/4 cup long-grain rice, uncooked
4 ounces reduced-fat process cheese spread, cubed
2 cups 1% low-fat milk
2 tablespoons diced pimiento
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, carrot, green onions, and celery; saute until tender. Add chicken broth, potato, and rice; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let cool 10 minutes.

Transfer mixture, in batches, to container of an electric blender; cover and process until smooth. Return mixture to pan. Stir in cheese and remaining ingredients. Cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.

Created date

August 2009

Nutritional Information

Calories 158
Caloriesfromfat 22 %
Fat 3.9 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8 g
Carbohydrate 23 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 420 mg
Calcium 0.0 mg