Cheese Soup ~ Rich and Creamy

 I tried this recipe at the request of one of my blog readers who remembered it from a little restaurant that I wrote about a few weeks ago. I have a cookbook from the restaurant, Helen’s Tea Room in Pasadena, Texas. This cookbook is full of little treasures and this is one of them. I have no idea if the restaurant still exists but I know it had many fans.Cheese Soup ~ Rich and Creamy

I made the soup exactly as written, but I cut quantity in half, it made lots! So the recipe I am presenting here is in the half quantity from the cookbook. It still made a half gallon of soup. Depending on how big the soup eater’s you are making it for are, it would easily serve 8 to 10.  It’s would be easy enough to cut everything in half again. Garnish as desired. I used some new herb flavored crackers for a boost in flavor and texture.

Cheese Soup ~ Rich and Creamy


I will make this recipe again, it was very good. But…. I have a few changes in mind. While Velveeta does melt and is nice and creamy, I will use a good shredded cheddar cheese, start with 2 cups of shredded cheese and add more to taste. I felt the Velveeta cheese added too much salt. I didn’t use any added salt but felt it still seemed salty, even though I did use a low sodium chicken broth. Half and half could be used instead of evaporated milk.

I loved the vegetables in this recipe, double them if desired.

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Cheese Soup ~ Rich and Creamy Cheese Soup ~ Rich and Creamy

Cheese Soup ~ Rich and Creamy

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Rich and creamy, this basic cheese soup recipe is one all cheese lover's will enjoy!

Recipe type: Soup
Serves: 8 to 10
  • ¼ Cup butter
  • ¼ Cup minced green onion
  • 1 Cup minced celery
  • 1 Cup minced carrots
  • ½ Cup flour
  • 2 lbs. Velveeta cheese
  • 2 Cups boiling water
  • 2 Cups chicken broth
  • 2 Cups evaporated milk
  • 1 Cup whole milk
  • salt and pepper to taste
  1. Saute vegetables in butter until slightly browned.
  2. Scald milk and broth together.
  3. Add flour to vegetables, mixing well. Add boiling water, scalded milk and broth to the vegetables, stir well.
  4. Tear cheese into small pieces and add to hot liquid mixture.
  5. Heat very slowly, until cheese melts (soup will curdle if heated too fast).


5 thoughts on “Cheese Soup ~ Rich and Creamy

  1. Thanks for sharing this recipe!! I loved eating at Helen’s Tea Room years ago! Do you by chance have the “toastees” recipe from that cookbook? If so could you share that recipe also? Thanks some have!

  2. Thank you for sharing! Helen’s Tea Room has been closed for many years, but the soup was one of my favorite when I was a child.

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