HEARTY CHEESE AND VEGETABLE SOUP
Thick and creamy, this soup is chock-full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do. -Suzanna Snader, Fredericksburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.
Nutrition Facts : Calories 366 calories, Fat 18g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 1300mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
VELVETY VEGETABLE-CHEESE SOUP
Enjoy this cheesy vegetable soup that's as easy as it is velvety. This vegetable soup uses prepared broth, a package of frozen veggies, & cubed VELVEETA.
Provided by My Food and Family
Categories Soup Recipes
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 3
Steps:
- Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
- Mash vegetables to desired consistency.
- Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 11 g
GARDEN VEGETABLE SOUP
Make and share this Garden Vegetable Soup recipe from Food.com.
Provided by Karen in KS
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with non-stick cooking spray.
- Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
- Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes.
- Serve hot.
Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9
GARDEN CHEESE SOUP
You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.
Provided by Stacey A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 9
Number Of Ingredients 14
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.
Nutrition Facts : Calories 276 calories, Carbohydrate 22.9 g, Cholesterol 39.9 mg, Fat 14.7 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 1047.8 mg, Sugar 6 g
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
VEGETABLE TORTELLINI SOUP RECIPE
Vegetable Tortellini Soup Recipe - This quick and easy vegetable tortellini soup comes together in minutes for a flavorful soup recipe loaded with vegetables and delicious bites of tortellini.
Provided by Robyn Stone
Categories Main Course Soup
Time 20m
Number Of Ingredients 11
Steps:
- Add olive oil, onions, garlic, and carrots to a Dutch oven set over medium heat. Cook until just tender, about 3 minutes. Stir in tomatoes, vegetable broth and Italian Seasoning Mix.
- Stir in the zucchini (if using), tortellini and cook until the tortellini is cooked through, about 5 to 7 minutes. Remove from the heat and add the spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
- Serve warm with grated Parmesan cheese, if using.
Nutrition Facts : ServingSize 2 cups, Calories 203 kcal, Carbohydrate 17.9 g, Protein 7.5 g, Fat 4.8 g, SaturatedFat 1.2 g, Fiber 2.7 g, Sugar 4.2 g
GARDEN VEGETABLE BEEF SOUP
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CHEESY GARDEN VEGETABLE SOUP WITH PASTA
Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.
- Add tomatoes, beans, broth, water and dressing mix. Bring to a boil.
- Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 890 mg, Carbohydrate 27 g, Fiber 5 g, Sugar 8 g, Protein 11 g
VEGETABLE CREAM CHEESE BALL
This cracker spread sets up firmly and can be served like a cheese ball. It's a house favorite!
Provided by Mooncastyre
Categories Appetizers
Time 2h15m
Yield 1
Number Of Ingredients 4
Steps:
- In a medium bowl, combine water and soup mix. Stir. Allow soup mix to fully hydrate. Add cream cheese and sour cream. Beat with electric mixer until well combined. Line a small pan, container, or whatever mold shape you like with saran wrap. Pour in mixture. Refrigerate for at least 2 hours. To serve, place the now solid spread upside-down on a serving platter, remove container and saran wrap from top. Optional: Sprinkle diced walnuts, pecans or some other garnish on top.
Nutrition Facts : Calories 204 calories, Fat 19.7270000043747 g, Carbohydrate 3.56687500155301 g, Cholesterol 63.5687500142177 mg, Fiber 0 g, Protein 3.7881250010718 g, SaturatedFat 11.4205375027232 g, ServingSize 1 1 (145g), Sodium 156.47625001695 mg, Sugar 3.56687500155301 g, TransFat 2.34518750022529 g
GARDEN CHEESE SOUP
Make and share this Garden Cheese Soup recipe from Food.com.
Provided by Toadi
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 428, Fat 26.2, SaturatedFat 16.1, Cholesterol 78.7, Sodium 1036.8, Carbohydrate 33.7, Fiber 2.3, Sugar 2, Protein 15.6
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