Cheesy Vegetable Soup Recipes

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CHEESY VEGETABLE SOUP

My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 13



Cheesy Vegetable Soup image

Steps:

  • In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.

Nutrition Facts :

3 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 large egg yolk
1 cup heavy whipping cream
1-1/2 cups shredded Swiss cheese

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

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 VEGETABLE CHOWDER

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

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

Time 45m

Yield 32

Number Of Ingredients 14



Cheesy Vegetable Chowder image

Steps:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

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



Cheesy Vegetable Soup II image

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

1 tablespoon olive oil
3 cloves garlic, minced
½ cup chopped onion
2 cups fresh sliced mushrooms
5 potatoes, peeled and cubed
2 cups chopped carrots
6 cups milk
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
½ cup frozen green peas
½ cup frozen corn kernels
1 cup broccoli florets
salt and pepper to taste

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

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

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

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 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



Creamy Vegetable Soup with Cheese image

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.

2 cups chicken broth
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup finely chopped onion
2 tablespoons butter
1/4 cup all-purpose flour
Dash salt
2 cups 2% milk
1/2 cup cubed process cheese (Velveeta)

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



Vegetable Cheese Soup image

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.

2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups shredded cheddar cheese
3/4 cup process cheese sauce

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 CHILI SOUP

Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.

Provided by newspapergal

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Cheesy Vegetable Chili Soup image

Steps:

  • Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
  • Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
  • Stir in 1/3 cup of the cheddar cheese.
  • Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5

1 (28 ounce) can diced tomatoes
1 (15 ounce) can pinto beans, drained or 1 (15 ounce) can black beans
1 (14 1/2 ounce) can chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons chili powder
1 cup shredded cheddar cheese
sour cream (optional)

CREAMY CHEESY VEGETABLE SOUP

One of the nurses I work with gave me this recipe it is wonderful. The frozen hashbrowns are used more as a thickening agent. My family loves this. During cooking make sure you stir well or it may stick to bottom of pan. This freezes well.

Provided by kzbhansen

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 7



Creamy Cheesy Vegetable Soup image

Steps:

  • Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
  • Boil until the vegetables are soft, stirring often.
  • Add 2 cans mushroom soup, velveeta cheese, and the milk.
  • Return to a boil, then simmer 30 minutes.
  • Serve.
  • This freezes well for OAMC.

Nutrition Facts : Calories 521.5, Fat 32.5, SaturatedFat 15.2, Cholesterol 49.3, Sodium 1986.4, Carbohydrate 44.7, Fiber 2.1, Sugar 8.2, Protein 15.6

6 cups water
4 chicken bouillon cubes
1 (30 ounce) bag frozen hash browns, shredded
1 (16 ounce) bag california-blend frozen vegetables
2 (15 3/4 ounce) cans cream of mushroom soup
1 lb Velveeta cheese, cubed
1 cup milk

CHEESY VEGETABLE SOUP

Make and share this Cheesy Vegetable Soup recipe from Food.com.

Provided by Auggy

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4



Cheesy Vegetable Soup image

Steps:

  • Combine ingredients and bring to boil.
  • Reduce to simmer and cook for 30 - 45 minutes.
  • Add 10 oz of light Velveeta cheese, sliced.
  • Stir until melted.
  • Remove from heat.

Nutrition Facts : Calories 161.6, Fat 4.6, SaturatedFat 2.6, Cholesterol 14.7, Sodium 1359.3, Carbohydrate 20.9, Fiber 4.5, Sugar 3.2, Protein 11.7

3 (14 ounce) cans fat-free chicken broth
1 (10 ounce) can Rotel Tomatoes
2 (1 lb) bags frozen mixed vegetables (California Blend or other variety)
10 ounces Velveeta reduced fat cheese product

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

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

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From realmomkitchen.com

35 COMFORTING CHEESE SOUPS | TASTE OF HOME
I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona Go to Recipe. 4 / 35. Cheesy Meatball Soup With meat, potatoes and other vegetables, this rich-tasting soup is a meal in itself. Cheese dip makes it taste just like a cheeseburger. I serve this soup with a nice crusty loaf of French …
From tasteofhome.com

CREAMY CHEESY VEGETABLE SOUP – GLUTEN-FREE RECIPE
How to make cheesy vegetable soup. Melt the butter in a large pot. Sauté leeks, carrots, and garlic until tender. Add mushrooms, cauliflower, mustard powder, and Worcestershire sauce with approximately 45 ounces of the chicken broth. Simmer for 15 minutes or until the cauliflower is tender. Reduce heat.
From feelslikehomeblog.com

CHEESY VEGETABLE SOUP RECIPE - SO GOOD! - PIP AND EBBY
Instructions. Heat the water in a large skillet or Dutch oven over medium-high heat. Add the chicken bouillon cubes and stir until dissolved. Add onions, celery, carrots, broccoli, cauliflower and potatoes. Simmer for 30 minutes. Add cream of chicken soup and bring to a boil.
From pipandebby.com

CHEESY VEGETABLE SOUP - CREME DE LA CRUMB
Add broccoli and corn and simmer 10 minutes longer. In a small bowl whisk together milk and flour until well mixed. Add to pot and stir to combine. Add salt and pepper, to taste, and paprika. Cook over medium heat, stirring throughout, until mixture thickens and begins to boil. Reduce heat back to a simmer.
From lecremedelacrumb.com

SIMPLE CHEESY VEGETABLE CHOWDER - THE ASHCROFT FAMILY TABLE
Step-by-Step Instructions. ADD 6 tablespoons of butter to a large soup pot and melt over medium heat. Add ½ cup finely chopped onion (or onion powder) and cook until tender. STIR in ⅓ cup flour to make a paste. COOK for 2 minutes, stirring constantly to avoid browning. Next, STIR in 28 ounces of chicken broth (or one of these chicken broth ...
From ashcroftfamilytable.com

CHEESY VEGETABLE SOUP RECIPE - RECIPES.NET
Instructions. In a large pot over medium-high heat add 2 Tablespoons butter and melt. Saute onion, celery, carrots, and garlic until tender. Add the chicken broth and potatoes and bring to a boil. Cover and cook for 15 minutes or until tender. Add the broccoli and cauliflower the last 5 minutes and cook until tender.
From recipes.net

CHEESY VEGETABLE SOUP - MARIA'S MIXING BOWL
Cheesy Vegetable Soup Recipe – This cheesy vegetable soup is amazingly delicious , simple to make and SO hearty. It’s creamy, full of chunky vegetables and always a hit! Cheesy Vegetable Soup is like comfort food in a bowl. We love soups, chowders and stews all year long. Even in the heat of the summer we are having a bowl of chowder, stew ...
From mariasmixingbowl.com

CHEESY VEGETABLE SOUP I - SOUP RECIPES - FOODDIEZ.COM
You can never have too many main course recipes, so give Cheesy Vegetable Soup I a try. This recipe makes 4 servings with 653 calories, 21g of protein, and 56g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of flour, onion, half-and-half, and a handful of other ingredients are all it takes to ...
From fooddiez.com

CHEESY VEGETABLE SOUP - GLUTEN FREE RECIPES
Bring first 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender.
From fooddiez.com

CHEESY VEGETABLE CASSEROLE - SPEND WITH PENNIES
How to Make Cheesy Vegetable Casserole. Cheesy vegetable casserole takes no effort to put together, and it’s done in no time! Cook veggies. Mix veggies, soup, milk/water, cheese, and half of the crispy onions. Pour the mixture into a prepared casserole dish and add the remaining cheddar cheese on top.
From spendwithpennies.com

CHEESY VEGETABLE SOUP | FOODTALK
In a large pot over medium heat, heat olive oil and add carrots and onion. Saute 3 - 4 minutes. Add garlic and saute for 1 minute. Stir in chicken broth and season with salt and pepper to taste.
From foodtalkdaily.com

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #bisques-cream-soups     #side-dishes     #soups-stews     #vegetables     #dietary     #low-sodium     #comfort-food     #low-carb     #low-in-something     #broccoli     #carrots     #cauliflower     #taste-mood

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