Veggie Cheese Soup Recipes
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.
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.
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
VEGETABLE CHEESE SOUP I
A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
- Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 32.1 g, Cholesterol 56 mg, Fat 16.5 g, Fiber 3.2 g, Protein 11.9 g, SaturatedFat 9.9 g, Sodium 1747.2 mg, Sugar 11 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 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
VEGETABLE CHEESE SOUP
This soup takes a little work, but it's worth it in my opinion. It's comfort in a bowl and I love it in the winter time.
Provided by quirkycook
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Boil vegetables in water for five to ten minutes or until crisp tender and drain.
- Saute onion whites in butter.
- Add flour and blend well.
- In separate pan, bring milk and broth to a boil.
- Slowly incorporate broth mixture with flour, blending well with a wisk.
- Add cheese, salt, pepper, and cayenne.
- Stir in mustard and boiled vegetables.
- Bring soup to a boil.
- Serve immediately.
VEGETABLE CHEESE SOUP
Make and share this Vegetable Cheese Soup recipe from Food.com.
Provided by beccalynn
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop all the vegetables and place in a large pot.
- Cover with water, and bring to a boil. Boil until vegetables are tender (about 15 minutes).
- When vegetables are done, drain the water off the vegetables.
- Return vegetables to pot.
- Add chicken, soup and milk.
- Add more or less milk to your desired thickness.
- Add cheese.
- Stir until heated through.
- You can place in a crock-pot to keep warm if not serving right away.
Nutrition Facts : Calories 359.2, Fat 16.6, SaturatedFat 9.1, Cholesterol 79.6, Sodium 326.8, Carbohydrate 24.6, Fiber 4.7, Sugar 3.4, Protein 28.8
VEGGIE-SAUSAGE CHEESE SOUP
I took this soup to a potluck at work, where it was well received...and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.-Richard Grant, Hudson, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 16 servings (4 quarts).
Number Of Ingredients 20
Steps:
- In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender. , Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended.
Nutrition Facts : Calories 260 calories, Fat 15g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 820mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
CREAMY VEGETABLE-CHEESE SOUP
It's not uncommon to joke about something called process cheese loaf. Well, folks, it really comes in handy for this simple and delicious soup supper--give it a try!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder.
- Stir in rice and vegetables; cook until hot.
Nutrition Facts : ServingSize 1 Serving
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CHEESY VEGETABLE SOUP - BROOKLYN FARM GIRL
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5/5 (1)Category Main Course, SoupCuisine AmericanTotal Time 30 mins
- Bring your vegetable broth to a boil in a large pot. Add frozen vegetables, potatoes and carrots to the pot and cook on medium heat for 20 minutes.
- In a saucepan melt your butter over medium high heat. Whisk in the flour, constantly stirring. Add in milk and continue to stir. Add in Velveeta and stir for about 5 minutes, or until your sauce thickens.
CHEESY VEGETABLE SOUP | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 25 minsServings 6Calories 518 per serving
- 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.
- In a medium-sized saucepan add the remaining 4 tablespoons butter and melt over medium-high heat. Add the flour and create a roux cooking for 3-4 minutes. Slowly whisk in the half and half.
- Pour into the soup and stir. Add the cheese and stir. Let simmer until thickened and cheese has melted. Salt and pepper to taste.
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