Vegetable Cheese Soup Ii Food

CHEESY VEGETABLE SOUP

Cheesy Vegetable Soup image

Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 13

Ingredients

6 Tablespoons butter (divided)
1 small onion (chopped)
1 cup celery (chopped)
1 cup carrots (chopped)
3 garlic cloves (minced)
3 cups chicken broth
3 cups potatoes (peeled and cut into one inch cubes)
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1/4 cup flour
3 cups half and half
2 cups shredded cheddar cheese
Salt and pepper to taste

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.

Nutrition Facts : Calories 518 kcal, Carbohydrate 28 g, Protein 18 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 114 mg, Sodium 863 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

HEARTY CHEESE AND VEGETABLE SOUP

Hearty Cheese and Vegetable Soup image

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

Ingredients

1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed

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.

VEGETABLE CHEESE SOUP

Vegetable Cheese Soup image

This soup takes a little work, but it's worth it in my opinion. It's comfort in a bowl and I love it in the winter time.

Provided by quirkycook

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup finely chopped carrot
1 cup celery
1 cup broccoli
1 cup cauliflower
1 cup and green onion (include the tops but keep them separate)
1/2 cup butter
1 cup flour
4 cups milk
4 cups chicken stock
1 (15 ounce) jar Cheez Whiz
1/4 teaspoon cayenne pepper
1 tablespoon prepared mustard
salt and pepper

Steps:

Boil vegetables in water for five to ten minutes or until crisp tender and drain.
Saute onion whites in butter.
Add flour and blend well.
In separate pan, bring milk and broth to a boil.
Slowly incorporate broth mixture with flour, blending well with a wisk.
Add cheese, salt, pepper, and cayenne.
Stir in mustard and boiled vegetables.
Bring soup to a boil.
Serve immediately.

VEGETABLE CHEESE SOUP

Vegetable Cheese Soup image

"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

Ingredients

2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups shredded cheddar cheese
3/4 cup process cheese sauce

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.

VEGETABLE CHEESE SOUP II

Vegetable Cheese Soup II image

Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.

Provided by JARRELL

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h15m

Yield 7

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups water
1 tablespoon minced onion
¼ tablespoon garlic powder
salt to taste
ground black pepper to taste
32 ounces processed cheese food, cubed

Steps:

In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.

Nutrition Facts : Calories 550.5 calories, Carbohydrate 26.1 g, Cholesterol 89.9 mg, Fat 37.1 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 21.4 g, Sodium 1853.3 mg, Sugar 0.6 g

VEGETABLE-CHEESE SOUP

Vegetable-Cheese Soup image

"Cooking with friends - that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

Provided by Louise Pickerel

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons (1/4 stick) butter
1 9- to 10-ounce russet potato, peeled, diced
3 celery stalks, chopped
1 medium onion, chopped
1 1/4 teaspoons dried thyme
2 tablespoons all purpose flour
4 cups vegetable broth
1 15-ounce can creamed corn
1 10-ounce package frozen corn kernels
1 10-ounce package frozen mixed vegetables
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1 teaspoon hot pepper sauce
Chopped fresh parsley

Steps:

Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Sauté 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.

VELVEETA® CHEESE SOUP RECIPE

VELVEETA® Cheese Soup Recipe image

Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won't mind when they ask for our VELVEETA® Cheese Soup Recipe again (and again).

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

Ingredients

3 Tbsp. unsalted butter
3 Tbsp. chopped onions
3 Tbsp. flour
1 can (14.5 oz ) fat-free reduced-sodium chicken broth
1 cup milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g

VELVETY VEGETABLE-CHEESE SOUP

Velvety Vegetable-Cheese Soup image

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

Ingredients

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes

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

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VEGETABLE CHEESE SOUP II | RECIPESTY

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Vegetable Cheese Soup Ii Food

CHEESY VEGETABLE SOUP

Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!

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

VEGETABLE CHEESE SOUP

This soup takes a little work, but it's worth it in my opinion. It's comfort in a bowl and I love it in the winter time.

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."

VEGETABLE CHEESE SOUP II

Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.

VEGETABLE-CHEESE SOUP

VELVEETA® CHEESE SOUP RECIPE

Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won't mind when they ask for our VELVEETA® Cheese Soup Recipe again (and again).

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.

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