Garden Cheese Soup Food

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN CHEESE SOUP

Steps:

• In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
• Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
• Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

GARDEN VEGGIE CHEESE SOUP

Steps:

• In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
• Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

OLIVE GARDEN CHICKEN GNOCCHI SOUP

Steps:

• Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes).
• Sprinkle flour into pot while stirring vegetables. Cook 3 minutes.
• Stir in chicken broth gradually (one cup at a time).
• Stir in half and half.
• Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often.
• Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.

QUICK GARDEN CHEESE SOUP

Steps:

• 1. In large kettle or dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• 2. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.

GARDEN CHEESE SOUP

Steps:

• In a large kettle, cook celery and onion in butter until tender.
• Stir in flour until smooth. Gradually add water then bouillon cubes, pepper and vegetables.
• Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not boil).