Easy Cheesy Vegetable Soup Recipes
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
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 :
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
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
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
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
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 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
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
EASY CHEESY VEGETABLE POTATO SOUP
Make and share this Easy Cheesy Vegetable Potato Soup recipe from Food.com.
Provided by Chicken Finger
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place broth and frozen vegetables in a stock pot and bring to a boil.
- Add hash brown and onion and bring to a boil again; simmer for 3 minutes.
- Tempter the milk and add, along with the cream of chicken soup and cheese.
- Stir until cheese melts.
- Freezes well.
Nutrition Facts : Calories 325.3, Fat 13.7, SaturatedFat 5.8, Cholesterol 10.4, Sodium 1192.3, Carbohydrate 41.5, Fiber 5.5, Sugar 4.9, Protein 13.3
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.
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