CHEESY VEGETABLE SOUP
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
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
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.
CHEESY VEGETABLE SOUP
This vegetarian Cheesy Vegetable Soup is loaded with a creamy cheddar cheese sauce, lots of vegetables, and plenty of flavor! A steaming hot bowl with fresh parsley on top is the answer to all of your comfort food cravings.
Provided by Pamela
Categories Main Course Soup
Time 30m
Number Of Ingredients 11
Steps:
- Bring your vegetable broth to a boil in a large pot. Add green beans, corn, potatoes and carrots to the pot and cook on medium heat for 20 minutes.
- In a medium sized saucepan, melt the butter over medium high heat. Whisk in the flour, constantly stirring. Add in milk and continue to stir. Add in cheese and stir for about 5 minutes, or until your sauce thickens and cheese is melted.
- Pour cheese sauce into pot of vegetables. Sprinkle with a pinch of pepper and stir. Cook for 5 more minutes.
- Serve in bowls with fresh parsley on top (optional).
QUICK SAVORY CHEESE SOUP
This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.
Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.
BRIE & MUSHROOMS EN CROUTE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
- In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
- Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
- Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.
MUSHROOMS EN CROUTE
Make and share this Mushrooms En Croute recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 50m
Yield 48 croutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Brush both sides of the bread with the melted butter.
- Cut each slice in half vertically, then each half into 3 horizontally.
- Bake on a baking sheet for 5-10 minutes, till golden and crisp.
- Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
- Add the mushrooms and cook over medium heat for 5 minutes.
- Season with salt and pepper.
- Pour sherry into pan.
- Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
- Remove from heat and stir in the herbs.
- Allow to cool.
- Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
- Place on a baking tray and bake for 5 minutes, or until heated through.
- Serve sprinkled with fresh herbs if desired.
Nutrition Facts : Calories 33.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.8, Sodium 43.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 0.8
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
More about "cheese and vegetable soup en croute recipes"
VEGGIE EN CROUTE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
- Spread the diced sweet potato, peppers, onion and mushrooms across a baking tray, and drizzle with oil. Mix thoroughly to coat, then bake at 190°C (Gas Mark 5 / 375°F) for around 1 hour, until they're soft and just starting to crisp up (you can also spread the veggies across two trays to speed up cooking time if you prefer!). Add the kale, and return to the oven for a further 5 minutes, until just starting to crisp up on the edges.
- Transfer the roasted vegetables to a mixing bowl, and add the crumbled feta cheese and pumpkin seeds. Season generously. Mix to combine, and set aside to cool.
- Roll out the puff pastry, and cut it into a large rectangle (mine measured around 10 x 11 inches, but slightly larger would be okay too!). Lay it onto a chopping board. When the filling has cooled, pile it up in the centre of the pastry, leaving a few inches of pastry around the edges.
- Fold the two shorter ends of the pastry tightly over the filling, then do the same with the longer ends, making sure they meet in the middle. Use a little dab of milk to help seal the pastry closed.
MARY BERRY'S MUSHROOM AND SPINACH EN CROûTE RECIPE
From lovefood.com
CHEESE AND VEGETABLE SOUP, RENEWED - JAMIE COOKS IT UP
From jamiecooksitup.net
BEST SOUP EN CROUTE RECIPE - HOW TO MAKE SPRING …
From food52.com
CHEESE AND VEGETABLE SOUP - METRO
From metro.ca
ONION MUSHROOM SOUP WITH CHEESE CROUTES | CANADIAN LIVING
From canadianliving.com
COOKING CHANNEL - FOOD NETWORK
From foodnetwork.com
CHEESE AND VEGETABLE SOUP EN CROUTE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
LUXURIOUS 7-VEGETABLE AND “CHEESE” SOUP - OH SHE …
From ohsheglows.com
CHEESE AND VEGETABLE SOUP EN CROUTE RECIPES
From tfrecipes.com
BRIE EN CROûTE RECIPE - ONCE UPON A CHEF
From onceuponachef.com
MARY BERRY’S SPINACH AND MUSHROOM EN CROûTE - THE …
From thehappyfoodie.co.uk
FLAKY BRIE EN CROUTE (BRIE IN PUFF PASTRY) - WELL …
From wellseasonedstudio.com
CREAMY CHEESY VEGETABLE SOUP - REAL MOM KITCHEN
From realmomkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love