Cheesy Vegetable Soup Ii Recipes

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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



Hearty Cheese and Vegetable Soup image

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.

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

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



Veggie Cheese Soup image

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.

1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces reduced-fat process cheese (Velveeta), cubed

CHEESY VEGGIE SOUP

Here's a great pureed soup recipe that will go over well with vegetarians. It consists of mixed vegetables pureed with cheese in a cream base. I like to add cracked pepper or hot pepper sauce to mine. You can easily substitute any of the vegetables to your liking.

Provided by Doug Matthews

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

Time 50m

Yield 8

Number Of Ingredients 10



Cheesy Veggie Soup image

Steps:

  • In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
  • In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 14.9 g, Cholesterol 130.5 mg, Fat 44.7 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 28 g, Sodium 933.6 mg, Sugar 2.9 g

¾ cup butter
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
½ cup chopped green pepper
1 tomato, chopped
2 cups vegetable broth
6 tablespoons all-purpose flour
4 cups half-and-half
12 ounces American cheese, sliced into strips

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



Velvety Vegetable-Cheese Soup image

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

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

EASY CHEESY VEGETABLE SOUP

Have a one-pound bag of frozen veggies in your freezer? You're 15 minutes away from delicious homemade soup!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 5



Easy Cheesy Vegetable Soup image

Steps:

  • In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
  • Stir in chili powder. Stir in rice and vegetables; cook until hot.

Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 15 mg, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 16 g, TransFat 0 g

4 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown or white rice
1 bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

CHEESY VEGETABLE SOUP

This Cheesy Vegetable Soup tastes like it took hours to prepare, but in fact it's as easy as it is cheesy (and that's very!).

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 4



Cheesy Vegetable Soup image

Steps:

  • Cook onions in large saucepan sprayed with cooking spray on medium heat 7 min. or until crisp-tender, stirring occasionally. Stir in broth. Bring to boil. Add vegetables; stir. Simmer on medium-low heat 10 min. or until vegetables are tender.
  • Mash vegetables with potato masher until desired consistency.
  • Add VELVEETA; cook 2 min. or until VELVEETA is completely melted and mixture is well blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 5 g

1 onion, chopped
4 cups fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (broccoli, carrot, cauliflower blend)
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes

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



Cheesy Vegetable Soup image

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

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups cabbage, shredded or chopped
1 1/2 cups frozen lima beans, thawed
1 cup carrot, sliced
1 cup potato, peeled and diced
1 tablespoon chicken bouillon granule
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
1 cup half-and-half cream
1 1/2 cups cheddar cheese, shredded

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



Creamy Vegetable Cheese Soup image

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

2 quarts water
2 cups diced potatoes
½ cup chopped onion
2 cups chopped celery
1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta)

CHEESY MIXED-VEGETABLE SOUP

"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 7



Cheesy Mixed-Vegetable Soup image

Steps:

  • In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.

Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

6 cups water
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (16 ounces) frozen California-blend vegetables
4 teaspoons chicken bouillon granules
1 pound process cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk

CHEESY BROCCOLI AND VEGETABLE SOUP

This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)

Provided by Bryanne Affleck Robison

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

Time 35m

Yield 12

Number Of Ingredients 7



Cheesy Broccoli and Vegetable Soup image

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.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g

1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots)
1 (16 ounce) bag frozen broccoli
2 (14.5 ounce) cans chicken broth
¼ cup butter
½ cup all-purpose flour
2 cups milk
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed

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



Vegetable Cheese Soup II image

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

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

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