Velvety Vegetable Cheese Soup Recipes

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.

Steps:

• Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
• The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
• Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

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.

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.

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

Steps:

• Melt the butter in the saucepan over medium high heat.
• Saute the onion in the butter until the onion is clear.
• Remove from heat, and add the flour, milk and salt.
• Return to the heat, and cook until the mixture thickens, stirring constantly.
• Add cheese and stir until melted.
• Add the vegetable pieces and simmer approximately 30 minutes.
• You can use whatever vegetables you or your family likes. They can be fresh or frozen. Broccoli holds up very nicely. Tomatoes taste good as well.
• The salt is to your taste, use more or less depending on the saltiness of the butter or cheese.

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.