GARY RHODES - VEGETABLE SOUP WITH CHEDDAR & BACON
Make and share this Gary Rhodes - Vegetable Soup With Cheddar & Bacon recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to boil in a large saucepan.
- Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
- Cover and boil for 15 minutes until the vegetables are tender.
- Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
- Pour the vegetables and stock into a blender and blitz until smooth.
- Pour back into the saucepan and stir in the milk, mustard and cheddar.
- Check the seasoning and bring to a simmer.
- Serve the soup garnished with bacon and grated Cheddar cheese.
Nutrition Facts : Calories 422.9, Fat 21.8, SaturatedFat 11.5, Cholesterol 64.4, Sodium 667.1, Carbohydrate 37, Fiber 5.9, Sugar 6.6, Protein 22
VEGETABLE CHEDDAR CHEESE SOUP
This recipe for Cheddar Cheese Soup is creamy and comforting. Filled with bits of zucchini, broccoli, and carrots, it's healthy comfort food.
Provided by Jessica Fisher
Categories Main Course Soup
Time 35m
Number Of Ingredients 13
Steps:
- In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
- Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
- Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season to taste with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 473 kcal, Carbohydrate 19 g, Protein 24 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 100 mg, Sodium 1084 mg, Fiber 1.8 g, Sugar 8.5 g, ServingSize 1 serving
FIVE VEGETABLE CHEDDAR SOUP
Steps:
- Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you're using regular size you may need to peel them first, but this won't be necessary for baby carrots, which is what I used.
- In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
- Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.
HEALTHIFIED BROCCOLI CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
- Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
- Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Nutrition Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
CHEDDAR VEGETABLE SOUP
After one taste, this cozy soup from Lisa Welch of Germantown, Tennessee is bound to become a family favorite. It's a snap to stir up with leftover Cheddar Cheese Sauce and frozen vegetables.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.
Nutrition Facts :
CHEDDAR CHEESE SOUP
My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
Provided by Mrs.Habu
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
- Stir in the buttermilk (or milk) and the cheese.
- Puree the soup in a blender or food processor.
- Gently reheat.
- Add salt to taste and serve.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CARROT & CHEDDAR SOUP WITH TOAST SOLDIERS
A clever and tasty way to disguise carrots for young ones
Provided by Liz Franklin
Categories Lunch, Soup
Time 55m
Yield Enough for 6-8 child portions
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
- Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
- Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.
Nutrition Facts : Calories 250 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.49 milligram of sodium
CHEDDAR HAM SOUP
I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup-chock-full of leftover ham, veggies and cheese-is creamy and comforting. And even though the recipe makes enough to feed a crowd, don't expect it to last more than one meal! -Marty Matthews, Clarksville, Tennessee
Provided by Taste of Home
Time 30m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Nutrition Facts : Calories 331 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 772mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
CHEDDAR VEGETABLE SOUP WITH POTATOES
Add croutons to this Cheddar Vegetable Soup with Potatoes for some crunch. This creamy vegetable soup with potatoes includes corn, onions and peppers.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Sauté the onions with butter in a large soup pot on low-medium heat until onions are translucent.
- Add the chopped red pepper and paprika, and cook until the pepper is soft.
- Add the vegetable broth and bring to a simmer. Using an immersion blender, blender, or food processor, purée the mixture until smooth. Place the pot back on the stove, and add the beer, cream, Worcestershire, and cheddar. Bring to a low simmer.
- Add the potatoes and corn, and continue to simmer until the potatoes are soft.
- Preheat the oven to 350ºF. Place the chopped bread onto a baking sheet. Drizzle with olive oil and toss. Bake for 10 minutes, until the bread is crunchy and hard.
- Ladle the soup into bowls and serve with a few croutons on top.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 7 g
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