Cheddar Vegetable Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGGIE CHEDDAR SOUP



Veggie Cheddar Soup image

This delicious soup is best served with steaming garlic bread on the side. It will quickly become a family favorite! Calories? About a million, and worth every bite!

Provided by Joy S. Dooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

½ cup chopped red onion
¼ cup chopped celery
1 teaspoon garlic powder
2 tablespoons margarine
½ cup all-purpose flour
4 cups chicken broth
1 ½ cups chopped baby carrots
2 potatoes, peeled and diced
1 tablespoon chopped fresh parsley
1 teaspoon freshly ground black pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese

Steps:

  • Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
  • Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
  • Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 24.4 g, Cholesterol 51.8 mg, Fat 19.4 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 10.8 g, Sodium 737.1 mg, Sugar 7 g

CHEESY VEGETABLE SOUP I



Cheesy Vegetable Soup I image

This soup in really rich and hearty! You can use frozen mixed vegetables for this if you like. Top with croutons.

Provided by Jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 11

½ cup margarine
¼ cup chopped onion
2 ½ cups water
3 teaspoons chicken bouillon powder
¼ cup all-purpose flour
1 cup chopped broccoli
1 cup cauliflower, chopped
1 cup chopped carrots
2 cups half-and-half
2 cups shredded Cheddar cheese
ground black pepper to taste

Steps:

  • In a large stock pot melt butter and saute onions until tender.
  • Add water and chicken granules, and bring to a boil.
  • Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
  • Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
  • Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

Nutrition Facts : Calories 653 calories, Carbohydrate 19.6 g, Cholesterol 105.1 mg, Fat 55.7 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 24.6 g, Sodium 1285.6 mg, Sugar 4.1 g

HEALTHIFIED BROCCOLI CHEDDAR SOUP



Healthified Broccoli Cheddar Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
2 scallions, thinly sliced

Steps:

  • Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  • Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  • Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Nutrition Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams

FIVE VEGETABLE CHEDDAR SOUP



Five Vegetable Cheddar Soup image

Provided by Emma Chapman

Categories     Soup

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
2 tablespoons yellow onion (chopped)
½ head cauliflower (10 oz.)
2 broccoli stalks (stems removed (10 oz.))
1 russet potato (10 oz.)
10 baby carrots (2 oz.)
2 cloves garlic
4 cups vegetable stock
1 cup cream (I used half and half)
1 cup cheddar cheese (shredded)
salt and pepper

Steps:

  • Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you're using regular size you may need to peel them first, but this won't be necessary for baby carrots, which is what I used.
  • In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
  • Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.

CHEDDAR BROCCOLI POTATO SOUP



Cheddar Broccoli Potato Soup image

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Provided by Jaclyn

Categories     Main Course

Time 55m

Number Of Ingredients 15

5 1/2 Tbsp butter (, divided)
1 1/3 cups chopped carrots ((about 3))
1 cup chopped celery ((2 stalks))
1 cup chopped yellow onion ((1 small))
2 cloves garlic (, minced)
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes (, cut 1/2-inch to 3/4-inch thick (2 large))
3 cups chopped broccoli florets ((from about 2 heads))
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk ((preferably 1% or 2%))
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese ((8 oz))
1/3 cup finely shredded parmesan cheese ((1 oz))

Steps:

  • In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
  • Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
  • Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  • Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Nutrition Facts : Calories 551 kcal, Carbohydrate 38 g, Protein 22 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 568 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CHEDDAR VEGETABLE SOUP



Cheddar Vegetable Soup image

After one taste, this cozy soup from Lisa Welch of Germantown, Tennessee is bound to become a family favorite. It's a snap to stir up with leftover Cheddar Cheese Sauce and frozen vegetables.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded cheddar cheese, optional

Steps:

  • In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.

Nutrition Facts :

VEGETABLE CHEDDAR CHEESE SOUP



Vegetable Cheddar Cheese Soup image

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

2 tbsp butter
2 clove garlic (minced)
1/2 zucchini (shredded)
1 carrots (peeled and shredded)
1/2 onion (grated)
1 head broccoli (chopped into mini florets)
3 cup chicken stock
2 tbsp butter
1/4 cup unbleached, all-purpose flour
2 cup milk
8 oz cheddar cheese (shredded) ((2 cups))
salt
black pepper

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

GARY RHODES - VEGETABLE SOUP WITH CHEDDAR & BACON



Gary Rhodes - Vegetable Soup With Cheddar & Bacon image

Make and share this Gary Rhodes - Vegetable Soup With Cheddar & Bacon recipe from Food.com.

Provided by - Carla -

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

350 g cauliflower florets
350 g leeks, trimmed & sliced
350 g potatoes, diced
140 g grated cheddar cheese
150 g smoked bacon, chopped
1 teaspoon grated nutmeg
850 ml vegetable stock
300 ml milk
1 teaspoon English mustard
salt & freshly ground black pepper, to taste
grated cheddar cheese (to garnish)

Steps:

  • Bring the stock to boil in a large saucepan.
  • Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
  • Cover and boil for 15 minutes until the vegetables are tender.
  • Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
  • Pour the vegetables and stock into a blender and blitz until smooth.
  • Pour back into the saucepan and stir in the milk, mustard and cheddar.
  • Check the seasoning and bring to a simmer.
  • Serve the soup garnished with bacon and grated Cheddar cheese.

Nutrition Facts : Calories 422.9, Fat 21.8, SaturatedFat 11.5, Cholesterol 64.4, Sodium 667.1, Carbohydrate 37, Fiber 5.9, Sugar 6.6, Protein 22

SLOW-COOKER CHEDDAR SOUP



Slow-Cooker Cheddar Soup image

The key to this cheesy soup? A pretzel bread bowl.

Provided by Southern Living Test Kitchen

Time 4h5m

Number Of Ingredients 15

4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
½ cup chopped carrot (from 1 large carrot)
½ cup chopped celery (from 1 large stalk)
½ cup chopped red bell pepper (from 1 small pepper)
¼ cup unsalted butter
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1 ¼ cups whole milk, divided
¼ cup cornstarch
8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
Crumbled cooked bacon and sliced scallions

Steps:

  • Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
  • Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
  • Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
  • Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

More about "cheddar vegetable soup recipes"

CREAMY CHEDDAR VEGETABLE SOUP RECIPE | EAT SMARTER USA
creamy-cheddar-vegetable-soup-recipe-eat-smarter-usa image
The Creamy Cheddar Vegetable Soup recipe out of our category soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


10 BEST CONDENSED CHEDDAR CHEESE SOUP RECIPES | YUMMLY
10-best-condensed-cheddar-cheese-soup-recipes-yummly image
2022-01-28 Cheddar Cheese Soup A Southern Discourse. carrots, diced onion, ham, bacon, chicken breast, chicken broth and 19 more. Cheddar Cheese Soup The Galley Gourmet. chicken stock, unsalted butter, half-and-half, medium …
From yummly.com


EASY BROCCOLI CHEDDAR SOUP RECIPE WITH BACON | A FARMGIRL ...
2018-11-03 In a large heavy pot over medium heat, fry the bacon until chewy-crisp. Set bacon on a paper towel-lined plate to cool, and then crumble or chop into small pieces. While bacon …
From afarmgirlsdabbles.com
4.6/5 (43)
Total Time 1 hr 20 mins
Category Soup
Calories 400 per serving
  • In a large heavy pot over medium heat, fry the bacon until chewy-crisp. Set bacon on a paper towel-lined plate to cool, and then crumble or chop into small pieces.
  • While bacon is frying, place a medium saucepan on another burner. Add 3 cups of the chicken broth and bring to a boil over high heat. Turn heat down to medium-high. Carefully add potatoes and cook for 10 minutes. Then add the cauliflower and cook for 5 minutes more. When both the potatoes and cauliflower are fork tender, remove saucepan from heat. Let sit for 10 to 15 minutes, to cool just a bit. Then transfer to the container of a powerful blender and puree until silky smooth. Pour mixture back into saucepan. No need to wash the blender container - you'll use it one more time yet!
  • Remove all but two tablespoons of bacon fat from the large pot, and then add the butter. Return the pot to medium heat. Once butter is melted, add onion and garlic, stirring occasionally until onion is nicely softened. Stir in flour and cook for 3 to 4 minutes, stirring occasionally. Then slowly whisk in the half and half until smooth. Add the remaining 2 cups of chicken broth and bay leaf, and bring to a simmer. Reduce heat to medium-low and cook until slightly thickened. This should take 10 minutes or so.
  • Add broccoli and carrots to the broth mixture in the large pot. Simmer for about 15 to 20 minutes, or until broccoli and carrots are tender. Remove bay leaf. Ladle half of soup mixture into blender container and blend until smooth. Add blended mixture back to the large pot, along with the pureed potatoes and cauliflower mixture. Add cheese and black pepper, and stir until cheese is completely melted. Now taste the soup and add kosher salt as you like.


BROCCOLI CHEDDAR SOUP RECIPE - THE SPRUCE EATS
2007-12-12 Add the half and half and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes. Add the broccoli and carrots. Cook 15 to 20 minutes until vegetables are tender when pierced with a fork. Add salt, pepper, hot sauce and cheese. Stir until cheese is melted. Recipe Tags: Cheddar. entree.
From thespruceeats.com
4.5/5 (44)
Total Time 1 hr
Cuisine American
Calories 461 per serving


BEST POTATO AND CHEDDAR VEGETABLE SOUP RECIPE PERFECT FOR ...
2019-12-10 Potato and Cheddar Vegetable Soup Recipe. Potato and Cheddar Vegetable Soup. 2016-09-29 23:55:17. Serves 8. A hearty and healthy cheesy vegetable soup. A great dinner for those cooler nights. Write a review. Save Recipe. Print. Prep Time. 10 min . Cook Time. 25 min . Total Time. 35 min . Prep Time. 10 min . Cook Time. 25 min . Total Time . 35 …
From totsfamily.com
Estimated Reading Time 2 mins
Total Time 35 mins


MEATLESS SOUP RECIPES THAT MAKE VEGETABLES THE STAR OF THE ...
2 days ago Roasted Tomato Soup with Cheddar Cheese. Roasted Tomato-Cheddar Soup. Credit: Victor Protasio; Prop Styling: Cindy Barr; Food Styling: Tina Bell Stamos. Recipe: Roasted Tomato Soup with Cheddar Cheese. Using an immersion blender will allow you to blend the soup all in the same pot that the soup cooked in. 13 of 21.
From southernliving.com
Author Jenna Sims


BROCCOLI CHEDDAR SPAGHETTI SQUASH SOUP
1 day ago Saute vegetables – saute shredded carrots, onion, and garlic in butter until the vegetables are crisp-tender. Add broth + spaghetti squash and simmer – bring everything to a low simmer over medium-high heat. Puree part of soup – remove 2 cups of the soup and puree until smooth in a blender. This step makes the soup extra creamy and hearty! Add broccoli …
From wholeandheavenlyoven.com


RECIPES USING CHEDDAR CHEESE CONDENSED SOUP
Cheddar Cheese Soup Recipe from Real Restaurant Recipes. 4 hours ago Cheddar Cheese Soup Low Carb Soup Recipe Real Restaurant Soup Recipe. This taste-tested and approved Cheddar Cheese Soup Recipe with vegetables is rich, creamy, satisfying and will warm you up on a cool winter day. Serve this soup with a crisp green salad and crusty rolls or garlic bread …
From tfrecipes.com


HEALTHIFIED BROCCOLI CHEDDAR SOUP RECIPE | FOOD NETWORK ...
3 cups low-sodium chicken or vegetable broth. Kosher salt and freshly ground black pepper. 1/4 teaspoon freshly grated nutmeg. 1 cup grated extra-sharp Cheddar. 1 teaspoon Worcestershire sauce. One 12-ounce can fat-free evaporated milk. 2 scallions, thinly sliced
From carrot.recipes.does-it.net


APPLE-CHEDDAR-SQUASH SOUP RECIPE | KITCHEN INFINITY ...
2022-01-27 Apple-Cheddar-Squash Soup Directions. Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened.
From kitcheninfinity.com


THREE CHEDDAR-VEGETABLE SOUP - THE WASHINGTON POST
2009-10-27 Melt the butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot and celery, stirring to coat the vegetables. Cook for 5 to 7 minutes, until the vegetables have begun to soften.
From washingtonpost.com


CHEDDAR VEGETABLE SOUP RECIPE
Cheddar vegetable soup recipe. Learn how to cook great Cheddar vegetable soup . Crecipe.com deliver fine selection of quality Cheddar vegetable soup recipes equipped with ratings, reviews and mixing tips. Get one of our Cheddar vegetable soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Creamy Courgette …
From crecipe.com


VERMONT CHEDDAR VEGETABLE SOUP RECIPE
Vermont cheddar vegetable soup recipe. Learn how to cook great Vermont cheddar vegetable soup . Crecipe.com deliver fine selection of quality Vermont cheddar vegetable soup recipes equipped with ratings, reviews and mixing tips. Get one of our Vermont cheddar vegetable soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 70% …
From crecipe.com


ENGLISH CHEDDAR AND VEGETABLE MEDLEY SOUP RECIPE
In a large pot, combine the onions, carrots, celery, potatoes and squash. Add the chicken stock and salt and pepper to taste. Bring to a boil, cover and reduce the heat to a simmer. Cook the vegetables 25 to 30 minutes or until tender. Strain the solids from the liquid and purée until smooth in a food processor or blender.
From recipeland.com


CHEDDAR VEGETABLE SOUP RECIPES
Cheddar Vegetable Soup Recipes VEGGIE CHEDDAR SOUP. This delicious soup is best served with steaming garlic bread on the side. It will quickly become a family favorite! Calories? About a million, and worth every bite! Provided by Joy S. Dooley. Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes. Yield 8. Number Of Ingredients 13. …
From tfrecipes.com


BRENDA GANTT VEGETABLE SOUP - ALL INFORMATION ABOUT ...
Brenda Gantt Vegetable Soup Recipes top www.tfrecipes.com. Brenda Gantt Vegetable Soup Recipes. 4 hours ago Written Recipes From Brenda Gantt. 4 hours ago Brenda Gantt Creamy Grits Recipes. 2 hours ago 8 cups low-sodium chicken (or beef) broth, plus more if needed: 2 cups half-and-half: 2 cups grated Cheddar : Steps: Heat the butter and oil in a pan and add …
From therecipes.info


RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP …
Recipes Using Cheddar Cheese Soup Campbell’s Condensed Cheddar Cheese Soup makes winning over the family easy. Our crowd-pleasing, velvety soup bursts with rich cheesy flavor that’s perfect for easy weeknight cooking. Baked Macaroni & Cheese Beef & Cheddar Soft Tacos Steak with Chipotle Cheese Sauce 3-Cheese Pasta Bake Load More Didn't find the recipe …
From campbells.com


Related Search