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.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEESY VEGETABLE SOUP II
This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!
Provided by c_goddess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
- In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
- Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 56.2 g, Cholesterol 71.1 mg, Fat 24.5 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1005 mg, Sugar 15.8 g
CHEESEBURGER VEGETABLE SOUP
This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
- Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
Nutrition Facts : Calories 686.1 calories, Carbohydrate 42.3 g, Cholesterol 125.3 mg, Fat 38.9 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 20.9 g, Sodium 2256.3 mg, Sugar 13.3 g
CHEDDAR CHEESE SOUP
My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Nutrition Facts :
CHEESE VEGETABLE SOUP I
Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting.
Provided by Alice W. Conn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 5
Number Of Ingredients 10
Steps:
- Brown the ground beef and drain.
- Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
- Add cheese sauce and gently stir until well blended.
Nutrition Facts : Calories 621.4 calories, Carbohydrate 29.4 g, Cholesterol 144.4 mg, Fat 43.5 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 21.6 g, Sodium 1935.4 mg, Sugar 10.4 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
CREAMY VEGETABLE SOUP WITH CHEESE
• Marcia Orlando jots from Boyertown, Pennsylvania, "With colorful bits of veggies and a mild cheese flavor, Creamy Vegetable Soup hits the spot on a brisk day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring broth to a boil. Add carrot and celery; simmer, uncovered, for 5 minutes or until tender., In a large saucepan, saute onion in butter until tender. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Stir in carrot mixture. Remove from the heat; add cheese and stir until melted. ,
Nutrition Facts : Calories 216 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 797mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein.
CHEESY VEGETABLE CHOWDER
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.
Nutrition Facts :
More about "vegetable cheddar cheese soup recipes"
FIVE VEGETABLE CHEDDAR SOUP - A BEAUTIFUL MESS
From abeautifulmess.com
Reviews 23Category SoupServings 4Estimated Reading Time 7 mins
- Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you’re using regular size you may need to peel them first, but this won’t be necessary for baby carrots, which is what I used.
- In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
- Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.
VEGETABLE CHEDDAR CHEESE SOUP - GOOD CHEAP EATS
From goodcheapeats.com
4.5/5 (30)Total Time 35 minsCategory Main Course, SoupCalories 473 per serving
- In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
- Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
- Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season to taste with salt and pepper.
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