Quick Garden Cheese Soup Recipes

Steps:

• In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
• Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
• Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• cook celery, onions in margarine until tender. Stir in flour. Gradually add broth then add the hash browns. Simmer 15 minutes.
• Add powdered milk or evaporated skim milk and cheese. Cook until cheese is melted. (Do Not Boil !).

Steps:

• In a large kettle, cook celery and onion in butter until tender.
• Stir in flour until smooth. Gradually add water then bouillon cubes, pepper and vegetables.
• Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not boil).

Steps:

• In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
• Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

Steps:

• 1. In large kettle or dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• 2. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.