Tristins California Blend Cheese Soup Food

CALIFORNIA CHEESE SOUP

Steps:

• Bring water to a boil in a large kettle; add next six ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

VEGETABLE CHEESE SOUP

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.

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

TRISTIN'S CALIFORNIA BLEND CHEESE SOUP

Steps:

• Simmer water, bouillon cubes, celery and onion for 20 minutes. Add potatoes, carrots, broccoli and cauliflower and simmer until vegetables are tender. Add cream of chicken soup and cheese. Heat only until cheese is melted. (May substitute frozen California blend vegatables instead of fresh broccoli and cauliflower).
• Serve with a sandwhich or with some fresh bread rolls straight out of the oven.

CHEESE WHIZ VEGGIE CASSEROLE

Steps:

• Blend Cheese Whiz, milk, water, and soup.
• Heat until smooth.
• Place vegetables in greased casserole dish.
• Sprinkle uncooked rice and onion flakes over vegetables.
• Pour sauce over all.
• Bake covered for 45 minutes at 350°F.
• If desired, you can double the vegetables but use the same amount of other ingredients.

GRANDMA'S CALIFORNIA BLEND VEG CASSEROLE

Steps:

• Cook Vegetables on stove drain when done. -
• Spray 9x13 pan.
• Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
• Sprinkle both cheeses over vegetables.
• Crush crackers and sprinkle on top of the cheese.
• Drizzle the melted butter all over the casserole.
• Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.

VEGGIE TORTELLINI SOUP

Steps:

• In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.