By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
218 cal · 30 min
Vegetable Cheese Soup
Recipe GLPR43a5222bdd3440
A creamy, comforting vegetable soup enriched with Swiss cheese and delicate curry spices. Fresh or frozen mixed vegetables are simmered in a velvety non-fat milk base thickened with cornstarch, creating a satisfying dish that's naturally nutritious and warming. Topped with fresh green onions for brightness.
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Ingredients
3 cups Water
3 cups Mixed vegetables (frozen or fresh), chopped
¼ cup Onion, chopped
1 teaspoon Salt
½ teaspoon Curry powder
1 cup Non-fat dry milk
1½ tablespoons Cornstarch
½ cup Swiss cheese, cut into small pieces
Green onions, chopped
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Pour 2 cups of water into a large pot and bring to a rolling boil over high heat.
Add the chopped mixed vegetables, onion, salt, and curry powder to the boiling water. Stir to combine.
Reduce heat to medium-low, cover the pot, and simmer for 8–10 minutes until the vegetables are almost tender but still hold their shape.
While the vegetables cook, whisk together the remaining 1 cup of water, non-fat dry milk, and cornstarch in a small bowl until smooth with no lumps.
Slowly pour the milk mixture into the pot of partially cooked vegetables, stirring constantly to avoid lumps.
Increase heat to medium and continue cooking, stirring frequently, for 5–7 minutes until the soup thickens and coats the back of a spoon.
Add the Swiss cheese pieces and stir continuously until the cheese is completely melted and fully incorporated into the soup.
If the soup is too thick for your preference, add more water a little at a time and stir until you reach the desired consistency.
Ladle the soup into bowls and top with chopped green onions if desired before serving.
Comments
This is a straightforward weeknight soup that hits under $2 per serving, with all ingredients available at any major Charlotte grocer—no special trips needed. The 30-minute claim holds if you're using frozen mixed vegetables and skipping knife work; expect closer to 40 if you're dicing fresh onion and green onions by hand. It's gentle on attention (mostly simmering), reheats well, and the dry milk plus cornstarch trick keeps it creamy without cream, though that combination can feel thin if you're not generous with the cheese. A solid budget-friendly option for a casual family dinner, but not the kind of soup that lingers in memory.
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