Cheesy Vegetable Soup Ii Recipes
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
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
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
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.
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
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
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
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.
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
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
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
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
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
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.
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
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