Creamy Cheesy Veggie Soup Food

CREAMY VEGETABLE SOUP WITH CHEESE

Steps:

• In a small saucepan, bring broth to a boil. Add carrot and celery; simmer, uncovered, for 5 minutes or until tender., In a large saucepan, saute onion in butter until tender. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Stir in carrot mixture. Remove from the heat; add cheese and stir until melted. ,

CREAMY CHEESY VEGETABLE SOUP

Steps:

• In a stock pot over medium heat, melt 1 Tbsp of the butter and the 1 Tbsp olive oil. Add in the diced carrots, celery and onion. Saute 5-7 minutes. Add garlic and saute 30 seconds more.
• Add in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 15-20 minutes or until the veggies tender. Stir in broccoli and corn and cook 2-3 minutes longer or until veggies are tender and heated.
• Meanwhile, in a large sauce pan, melt remaining 4 Tbsp butter. Whisk in flour and cook for 1 minute. While whisking vigorously, slowly pour in milk.
• Cook stirring constantly until mixture begins to gently boil and thicken. Then stir in the heavy cream. Remove from heat and once all veggies are tender in the stock pot, pour the milk/cream mixture into the vegetable soup and stir. Season with the salt and pepper.
• Lower heat and stir in the shredded cheese. Cook until cheese is melted. Serves 4 to 6.

CHEESY VEGETABLE SOUP

Steps:

• In a large pot over medium-high heat add 2 Tablespoons butter and melt. Saute onion, celery, carrots, and garlic until tender. Add the chicken broth and potatoes and bring to a boil. Cover and cook for 15 minutes or until tender. Add the broccoli and cauliflower the last 5 minutes and cook until tender.
• In a medium-sized saucepan add the remaining 4 tablespoons butter and melt over medium-high heat. Add the flour and create a roux cooking for 3-4 minutes. Slowly whisk in the half and half.
• Pour into the soup and stir. Add the cheese and stir. Let simmer until thickened and cheese has melted. Salt and pepper to taste.

CREAMY VEGGIE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onion.
• Cook 5 minutes, stirring occasionally.
• Add broth, potato and carrots.
• Bring to a boil over high heat.
• Reduce heat and simmer uncovered 5 minutes.
• Add broccoli, salt and pepper.
• Cook 5 minutes.
• Place flour in a medium bowl.
• Gradually stir in milk, mixing well.
• Add milk mixture to soup.
• Bring to a simmer.
• Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
• For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.

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.

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.

CREAMY CHEESY VEGGIE SOUP

Steps:

• Add water, potatoes, carrots, celery, onion, salt and pepper in a medium to large pot.
• Cook until soft (about 10 minutes. This step is very important).
• DO NOT DRAIN!
• In another pot melt butter.
• Add the flour and milk to the butter (i always add the flour first, it usually avoids the lumps), cook until thick and smooth.
• Add cheese, cook cheese until it is melted.
• Add cream of corn.
• Add mixture to the vegetables, cook until heated through out.

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).

CREAMY VEGGIE SOUP

Steps:

• Put the chopped cauliflower, celery, carrots and a sprinkle of salt in a pot then add enough water to cover and set to boil.
• Add chili pepper olive oil to a frying pan on med-high heat and when it's hot, add the chopped onions and garlic. Stir occasionally until onions are soft and light brown.
• When cauliflower/carrots/celery get soft, drain the water and add veggies to the pan with the onions/garlic. Add corn and continue cooking for the flavors to mix.
• Pour all the veggies into the first pot you cooked and add the chicken broth. Cover and simmer for another 15 - 25 minutes.
• Carefully, pour soup from pot into a blender and mix. Depending on the size of your blender, you might have to do this in several batches. Pour the soup back into the pot after it is blended.
• Add the skim milk and Worcestershire sauce and heat again. Taste and add salt as needed, then serve.

CREAMY VEGETABLE CHEESE SOUP

Steps:

• In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.