Cheesy Vegetable Soup With Homemade Croutons Food

ROASTED VEGETABLE SOUP WITH CHEESE CROUTONS

Steps:

• Heat oven to 425°F.
• Place carrots onto 15x10x1-inch baking pan. Toss with 1 tablespoon Butter with Canola Oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast 15 minutes.
• Place butternut squash, sweet potato, bell pepper, red onion and garlic in large bowl. Toss with remaining Butter with Canola Oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove pan from oven and add vegetables to carrots. Place back into oven. Roast 15-20 minutes or until vegetables are tender and caramelized. Remove vegetables from oven; reserve 2 cups. Set baking sheet aside.
• Remove skins from garlic cloves; add to 6-quart saucepan with remainder of vegetables on baking pan. Add chicken stock and smoked paprika. Bring to a boil. Puree soup in blender until smooth, in batches if necessary. Return to saucepan. Bring to a simmer.
• Roughly chop 2 cups reserved vegetables; keep warm.
• Spread 2 tablespoons Butter with Canola Oil evenly among 16 slices baguette, covering both sides. Place onto baking sheet. Broil 2 minutes; flip slices. Place 1 quarter cheese onto each bread slice. Broil 1 minute or until cheese is melted and golden brown. Remove from oven. Ladle soup into bowls. Serve with 1/4 cup reserved vegetables and 1 cheese crouton.

CHEESY VEGETABLE SOUP

Steps:

• Bring your vegetable broth to a boil in a large pot. Add green beans, corn, potatoes and carrots to the pot and cook on medium heat for 20 minutes.
• In a medium sized saucepan, melt the butter over medium high heat. Whisk in the flour, constantly stirring. Add in milk and continue to stir. Add in cheese and stir for about 5 minutes, or until your sauce thickens and cheese is melted.
• Pour cheese sauce into pot of vegetables. Sprinkle with a pinch of pepper and stir. Cook for 5 more minutes.
• Serve in bowls with fresh parsley on top (optional).

CHEESY VEGETABLE SOUP

Steps:

• In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

CHEESY VEGETABLE SOUP WITH HOMEMADE CROUTONS

Steps:

• For Soup:.
• In a large saucepan, bring the water to a boil.
• Add celery, onion and bouillon.
• Reduce to medium heat and cook for 20 minutes.
• Add potatoes, carrots, corn, mixed vegetables, and soup. Cook until the vegetables are tender.
• Reduce the heat to low and add the cheese.
• Cook, stirring gently until the cheese has melted and the soup is hot. Do not boil.
• Add salt and pepper to taste.
• Serve with croutons.
• For Croutons:.
• Melt butter in the microwave and sprinkle with onion salt, garlic powder and Italian Seasoning.
• Stir together.
• Cut up sandwich bun and stir into butter mixture to coat.
• Microwave 1 minute and stir.
• Microwave 30 seconds and stir.
• Microwave 20 seconds and stir.
• Microwave 20 seconds and stir.
• Pour onto something cool.
• These crisp up best by making one bun at a time. Each bun makes enough for two bowls. You can use any leftover bun, roll, etc that you have.

HOMEMADE CROUTONS

Steps:

• Preheat oven to 350 degrees.
• Slice each loaf and then cut into cubes.
• In a baking sheet, toss the cubes with olive oil and garlic salt.
• Bake for about 15 min, turning cubes once to allow to brown evenly.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

EASY CHEESY VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
• Stir in chili powder. Stir in rice and vegetables; cook until hot.

TOMATO SOUP WITH CHEESY GHOST CROUTONS

Steps:

• Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

CREAMY CHEESY VEGETABLE SOUP

Steps:

• Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
• Boil until the vegetables are soft, stirring often.
• Add 2 cans mushroom soup, velveeta cheese, and the milk.
• Return to a boil, then simmer 30 minutes.
• Serve.
• This freezes well for OAMC.

COUNTRY COOKING CHEESY VEGETABLE SOUP

Steps:

• Melt butter in a large heavy saucepan over low heat; add flour.
• Cook and stir until think and bubbly; remove from the heat.
• Gradually blend in broth. Return to the heat.
• Cook and stir until the mixture comes to a boil. Cook and stir 1 minute longer.
• Add the next seven ingredients. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
• In a small bowl, beat egg yolk and cream. Gradually stir in several tablespoons of hot soup. (I would recommend doing this until the mixture becomes hot to the touch).
• ****warning, adding the cream mixture directly to the soup will cause it to curdle, it is important for you to add the SOUP to the cream mixture in order to prevent this from happening.
• Once the cream mixture is hot, return all to pan, stirring until slightly thickened.
• Simmer 15-20 minutes longer (remember, do not boil).
• Stir in cheese and heat over medium just until melted.