Creamy White Cheese And Herb Soup

Creamy White Cheese And Herb Soup


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Prepare this creamy and cheesy vegetable soup with the help of your crockpot. This soup is packed with fresh herbs, tender vegetables, and even beer!

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Time needed

10 min preparation + 7-8 hour cooking

Serving Size / Yield

6-8 servings


  • 3 (14 oz.) cans vegetable broth
  • 1 onion, diced
  • 1 carrots, peeled and diced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 2 T. butter
  • Salt and pepper to taste
  • 1 T. fresh thyme, finely chopped
  • 1 T. fresh parsley, finely chopped
  • 1 tsp. dried rosemary
  • 1/3 C. all-purpose flour
  • 1/3 C. water
  • 1 (8 oz.) package cream cheese, softened
  • 2 C. white cheddar cheese, shredded
  • 1 can beer (optional)

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In your crockpot, add vegetable broth, onion, carrots, celery, garlic, butter, salt, pepper, thyme, parsley, and rosemary. Cook on low for 7 to 8 hours until vegetables are tender. In a small bowl, combine flour and water until smooth; stir into soup and cook for another 30 minutes to thicken. Stir in cream cheese and white cheddar until melted. Add beer, heat through, and serve.

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