CHEESY VEGETABLE SOUP I
This soup in really rich and hearty! You can use frozen mixed vegetables for this if you like. Top with croutons.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 11
Steps:
- In a large stock pot melt butter and saute onions until tender.
- Add water and chicken granules, and bring to a boil.
- Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
- Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
- Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.
Nutrition Facts : Calories 653 calories, Carbohydrate 19.6 g, Cholesterol 105.1 mg, Fat 55.7 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 24.6 g, Sodium 1285.6 mg, Sugar 4.1 g
VEGETABLE CHEESY SOUP
This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ...
Provided by Lou Colden
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
- Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
- Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 33 g, Cholesterol 46.2 mg, Fat 22.4 g, Fiber 4.4 g, Protein 16.7 g, SaturatedFat 10.4 g, Sodium 596.3 mg, Sugar 7.3 g
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.
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.
Provided by quirkycook
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
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.
CHEESY VEGETABLE SOUP
My favorite soup recipe ever! My mom got this out of Country Woman magazine years ago, and I still beg her to make it for me now that I'm grown with two kids. It is simply delicious.
Provided by Photo Momma
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in 2 tablespoons butter until tender.
- Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
- Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; stir in cheese until melted. Add to soup and heat through.
Nutrition Facts : Calories 304.9, Fat 20.3, SaturatedFat 12.7, Cholesterol 61.2, Sodium 401.3, Carbohydrate 20.4, Fiber 3.4, Sugar 2.9, Protein 11.6
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.
Provided by JARRELL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 7
Number Of Ingredients 8
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
CREAM CHEESE VEGETABLE SOUP
Make and share this Cream Cheese Vegetable Soup recipe from Food.com.
Provided by Mexi-Rosie
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onion and garlic in butter or margarine.
- Add carrot, celery and bell pepper and cook , stirring until they soften.
- Add milk and cream cheese and mix, stirring, until cream cheese melts.
- Add the white spreadable processed cheese.
- Season with powdered chicken bouillon, to taste.
Nutrition Facts : Calories 417.4, Fat 34.6, SaturatedFat 21.7, Cholesterol 112, Sodium 967.1, Carbohydrate 15, Fiber 1.2, Sugar 4.9, Protein 12.7
CREAMY VEGETABLE CHEESE SOUP
This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables.
Provided by KIMRDH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.2 g, Cholesterol 34.2 mg, Fat 12 g, Fiber 1.8 g, Protein 16.2 g, SaturatedFat 6 g, Sodium 1639.9 mg, Sugar 7.4 g
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
CREAM OF BROCCOLI VEGETABLE CHEESE SOUP
Has some extra flavor than regular broccoli soups. Makes a nice-sized pot of soup. Servings are a guess.
Provided by Parsley
Categories Lunch/Snacks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
- Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
- Using an immersion blender (or use a food processor or blender) puree.
- Retun to pot.
- In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
- Add the butter/flour roux to the soup pot.
- Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
- Add salt and/or more pepper to taste.
Nutrition Facts : Calories 158.8, Fat 5.2, SaturatedFat 3.1, Cholesterol 13, Sodium 139.9, Carbohydrate 24.9, Fiber 4.2, Sugar 5.1, Protein 5.1
VELVETY VEGETABLE CHEESE SOUP
OMG - I made this tonight and I haven't tasted a soup this good in a long, long time. I had some Velveeta cheese left over, and saw this recipe in my recent Kraft Food and Family magazine. This is also so incredibly easy. Try it....trust me....you will LOVE it!
Provided by tree luee dee
Categories Cheese
Time 20m
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
- The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
- Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 169.7, Fat 12.3, SaturatedFat 8.1, Cholesterol 44.8, Sodium 839.4, Carbohydrate 5.5, Sugar 4.5, Protein 9.1
VEGETABLE-CHEESE SOUP
"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
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.
CHEESE-TOPPED VEGETABLE SOUP
Just-picked garden flavor makes this hearty vegetable soup a summer staple for Anna Minegar in Zolfo Springs, Florida. "It warms the soul," she explains.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until heated through and vegetables are tender., Ladle the soup into ovenproof bowls. Top each with croutons and cheese. Broil 6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 6g fiber), Protein 6g 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
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.
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