Creamy Vegetable Soup



4 servings (serving size: 1 1/2-cup)

Recipe from

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Nutritional Information

Calories 250
Caloriesfromfat 13 %
Fat 3.6 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 39.2 g
Fiber 6.3 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 643 mg
Calcium 0.0 mg


1 (16-ounce) package frozen broccoli, corn, and red peppers
3 cups frozen potatoes O'Brien with onions and peppers
1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth or vegetable broth
1 cup fat-free half-and-half or fat-free evaporated milk
1/2 (8-ounce) loaf reduced-fat process cheese spread, cubed
1/4 teaspoon pepper


Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half and cheese; continue stirring until cheese melts and soup is thoroughly heated. Stir in pepper, and serve immediately.