Cheesy Mixed Vegetable Soup Recipes

CHEESY VEGETABLE SOUP

Steps:

• 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.

HEARTY CHEESE AND VEGETABLE SOUP

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.

CHEESY BROCCOLI AND VEGETABLE SOUP

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.

CREAMY VEGETABLE CHEESE SOUP

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.

CHEESY VEGETABLE SOUP II

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.

VEGETABLE CHEESE SOUP

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.

CHEESY MIXED-VEGETABLE SOUP

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.

CHEESY MIXED VEGETABLE BAKE

Steps:

• Preheat oven to 350°F.
• Grease large casserole dish.
• Combine vegetables, half the pimiento's, soup, sour cream, pepper, half of the onions and half of the cheese in a bowl.
• Mix.
• Spoon mixture into casserole dish.
• Bake for 20 minutes.
• Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
• Remove casserole from oven and sprinkle with remaining pimiento's.
• Let stand 5 minutes before serving.

CHEESY VEGETABLE SOUP 3 W W POINTS

Steps:

• Cube cheese for easier melting. Set aside.
• In large stock pot place all ingredients.
• Cook over medium heat for approximately 30 minutes or until vegetables are tender.
• Add cheese and continue cooking until cheese melts.
• Stir often so it doesn't burn on bottom of pan.

VELVETY VEGETABLE-CHEESE SOUP

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.

CHEESY MIXED VEGETABLE CASSEROLE

Steps:

• Saute onions and mushrooms in margarine until onions are clear but not brown.
• Stir in soup.
• Mix in velveeta or american cheese and stir until melted.
• Add all drained vegetables; stir until blended.
• Pour into sprayed oven-proof dish.
• Sprinkle with mozarella cheese.
• Bake@ 350F 30-40 minutes until bubbly and heated through.

CHEESY VEGETABLE SOUP

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.