Cheesy Cheddar 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.

VEGETABLE CHEESY SOUP

Steps:

• In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
• Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
• Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.

CHEDDAR BROCCOLI POTATO SOUP

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.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
• In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
• Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

VEGETABLE CHEDDAR CHEESE SOUP

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.

CHEESY VEGETABLE SOUP

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.

CHEESY VEGETABLE SOUP I

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.

SLOW-COOKER CHEDDAR SOUP

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.

CHEDDAR VEGETABLE SOUP

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.