Vegetable Cheese Soup Ii Recipes
VEGETABLE CHEDDAR CHEESE SOUP
This recipe for Cheddar Cheese Soup is creamy and comforting. Filled with bits of zucchini, broccoli, and carrots, it's healthy comfort food.
Provided by Jessica Fisher
Categories Main Course Soup
Time 35m
Number Of Ingredients 13
Steps:
- In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
- Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
- Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season to taste with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 473 kcal, Carbohydrate 19 g, Protein 24 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 100 mg, Sodium 1084 mg, Fiber 1.8 g, Sugar 8.5 g, ServingSize 1 serving
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.
VEGETABLE CHEESE SOUP
"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324 calories, Fat 23g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 948mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
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
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 :
CREAMY VEGETABLE SOUP WITH CHEESE
• Marcia Orlando jots from Boyertown, Pennsylvania, "With colorful bits of veggies and a mild cheese flavor, Creamy Vegetable Soup hits the spot on a brisk day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring broth to a boil. Add carrot and celery; simmer, uncovered, for 5 minutes or until tender., In a large saucepan, saute onion in butter until tender. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Stir in carrot mixture. Remove from the heat; add cheese and stir until melted. ,
Nutrition Facts : Calories 216 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 797mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g 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
BUTTERNUT SQUASH SOUP II
This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.
Provided by Maplebird
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 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
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.
CHEESE VEGETABLE SOUP I
Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting.
Provided by Alice W. Conn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 5
Number Of Ingredients 10
Steps:
- Brown the ground beef and drain.
- Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
- Add cheese sauce and gently stir until well blended.
Nutrition Facts : Calories 621.4 calories, Carbohydrate 29.4 g, Cholesterol 144.4 mg, Fat 43.5 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 21.6 g, Sodium 1935.4 mg, Sugar 10.4 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
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