Cheesy Veggie Soup Sp5 Recipes

CHEESY VEGETABLE SOUP

Cheesy Vegetable Soup image

Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 13

Ingredients

6 Tablespoons butter (divided)
1 small onion (chopped)
1 cup celery (chopped)
1 cup carrots (chopped)
3 garlic cloves (minced)
3 cups chicken broth
3 cups potatoes (peeled and cut into one inch cubes)
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1/4 cup flour
3 cups half and half
2 cups shredded cheddar cheese
Salt and pepper to taste

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.

Nutrition Facts : Calories 518 kcal, Carbohydrate 28 g, Protein 18 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 114 mg, Sodium 863 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

EASY CHEESY VEGETABLE SOUP

Easy Cheesy Vegetable Soup image

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

Ingredients

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

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

CHEESY VEGGIE SOUP

Cheesy Veggie Soup image

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

Ingredients

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

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

CHEESY VEGETABLE SOUP

Cheesy Vegetable Soup image

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

Ingredients

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

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 :

CHEESY VEGETABLE SOUP

Cheesy Vegetable Soup image

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

Ingredients

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

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

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