VEGETABLE CHEESE SOUP
"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.
Nutrition Facts : Calories 324 calories, Fat 23g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 948mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
LOW CARB VEGETABLE CHEESE SOUP
Low Carb Vegetable Cheese Soup adapted from http://www.sandyskitchenadventures.com/2012/10/broccoli-cheese-soup.html
Provided by sglumich
Categories < 60 Mins
Time 35m
Yield 5 Bowls, 5 serving(s)
Number Of Ingredients 11
Steps:
- Steam broccoli until tender.
- Dice onion, carrot, and red bell pepper.
- Saute onion, carrot, and red bell pepper in butter until tender.
- If in block form, shred cheese.
- Combine all ingredients into a high-sided mixing bowl.
- Use an immersion blender to mix until uniform consistency.
Nutrition Facts : Calories 288.1, Fat 23.4, SaturatedFat 13.8, Cholesterol 69.8, Sodium 417.1, Carbohydrate 9.2, Fiber 2.2, Sugar 3.8, Protein 9.6
CREAMY VEGETABLE SOUP WITH CHEESE
• Marcia Orlando jots from Boyertown, Pennsylvania, "With colorful bits of veggies and a mild cheese flavor, Creamy Vegetable Soup hits the spot on a brisk day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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. ,
Nutrition Facts : Calories 216 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 797mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein.
VEGETABLE CHEESE SOUP I
A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
- Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 32.1 g, Cholesterol 56 mg, Fat 16.5 g, Fiber 3.2 g, Protein 11.9 g, SaturatedFat 9.9 g, Sodium 1747.2 mg, Sugar 11 g
VEGGIE CHEESE SOUP
My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served. -Jean Hall, Rapid City, South Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended., Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 682mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
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