This creamy and flavorful soup features a rich, velvety cheese base loaded with tender vegetables.
This Easy Weeknight Cheesy Veggie Soup is creamy, comforting, and comes together in just 30 minutes. It’s the perfect blend of tender vegetables and smooth, melty cheese, simple enough for a weeknight and cozy enough for Sunday dinner.
LaNette’s family loves this one, and once you try it, you’ll see why.
Why You Should Make This Creamy Vegetable Soup
- Quick and easy, ready in 30 minutes
- Rich in flavor, but easy on the budget
- Low in calories and WW points
- Great way to use up frozen vegetables
- Comfort food the whole family will love
What Is Cheesy Vegetable Soup?
This easy stovetop soup features frozen vegetables simmered in broth and blended with creamy Velveeta Reduced Fat cheese. The result is a velvety, hearty soup that’s packed with flavor, without being heavy.
What Ingredients Do I Need?
- 3 cans (15 oz each) chicken or vegetable broth
- 2 (16 oz) bags frozen vegetables (LaNette uses California blend)
- 1 (10 oz) can mild Rotel tomatoes
- 10 oz Velveeta Reduced Fat (2%), cubed
Note: Substitute mild Italian tomatoes, fire roasted, or chili-ready tomatoes for a different flavor profile.
How Do I Store Cheesy Veggie Soup?
Let the soup cool, then transfer it to an airtight container and refrigerate. Store leftovers in the fridge for 3 to 4 days. Stir well before reheating, as cheese may settle to the bottom. Reheat gently on the stove or in the microwave.
Can I Freeze This Veggie Soup?
Yes, with a note:
- Velveeta freezes better than many cheeses, but the soup may separate slightly when thawed.
- For best results, freeze in individual portions and stir well after reheating.
Frequently Asked Questions
Can I make this in the crock pot?
Yes. Add all ingredients except cheese to the slow cooker. Cook on LOW 4–6 hours, stir in Velveeta at the end until melted.
What kind of frozen veggies work best?
LaNette uses the California blend (broccoli, cauliflower, and carrots), but any mixed veggie combo works.
Can I use real cheese instead of Velveeta?
Yes, but it may not melt as smoothly. Velveeta Reduced Fat keeps the texture creamy and the points low.
Absolutely! Use original Rotel or add red pepper flakes or a dash of hot sauce.
Print Recipe
Easy Weeknight Cheesy Veggie Soup
This creamy and flavorful soup features a rich, velvety cheese base loaded with tender vegetables.
Prep Time3 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Soup
Diet: Low-calorie, Vegetarian/Meatless, Weight Watchers
Cooking Method: Stovetop
Calories: 113kcal
Servings:
Ingredients
- 3 cans chicken or vegetable broth 15 ounces each
- 2 bags frozen vegetables 16 ounces each, such as California blend
- 1 can of mild Rotel tomatoes 10 ounces, substitute Italian tomatoes, fire roasted, or chili ready for more mild flavor
- 10 oz Velveeta Reduced Fat 2%
Instructions
Cook the vegetables in the broth until tender. Remove from heat.
Cube up the Velveeta chese into the pot and let melt.
The soup can be served as is, but I like to use an immersion blender to pulse a few times to thicken and break the vegetables into smaller bites.
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
Click here for the FREE 3 Day Meal Plan featured in Woman’s World magazine.
Nutrition
Calories: 113 kcalCarbohydrates: 13 gProtein: 3 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.03 gCholesterol: 11 mgSodium: 291 mgPotassium: 197 mgFiber: 3 gSugar: 3 gVitamin A: 3103 IUVitamin C: 11 mgCalcium: 99 mgIron: 1 mg
Try More of LaNette’s Recipes
Healthy Monster Breakfast Cookies Recipe (for Weight-Loss and WW!) The Holy Mess
3 Healthy Wrap Recipes: Easy, Tasty, and Versatile
Rotini Feta Veggie Salad (Reader Recipe) The Holy Mess
