Cheesy Mixed Vegetable Soup Recipes

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VEGETABLE CHEESY SOUP



Vegetable Cheesy Soup image

This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ...

Provided by Lou Colden

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

Yield 6

Number Of Ingredients 11

1 (16 ounce) package frozen mixed vegetables
½ cup sliced celery
1 onion, chopped
2 cups water
¼ cup margarine
¼ cup all-purpose flour
2 cups milk
8 ounces shredded Cheddar cheese
1 (14.75 ounce) can creamed corn
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 33 g, Cholesterol 46.2 mg, Fat 22.4 g, Fiber 4.4 g, Protein 16.7 g, SaturatedFat 10.4 g, Sodium 596.3 mg, Sugar 7.3 g

CHEESY MIXED-VEGETABLE SOUP



Cheesy Mixed-Vegetable Soup image

"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 7

6 cups water
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (16 ounces) frozen California-blend vegetables
4 teaspoons chicken bouillon granules
1 pound process cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk

Steps:

  • In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.

Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

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

HEARTY CHEESE AND VEGETABLE SOUP



Hearty Cheese and Vegetable Soup image

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

1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed

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 MIXED VEGETABLE BAKE



Cheesy Mixed Vegetable Bake image

Good casserole for a potluck or small gatherings. Could even be a quick addition to your holiday menu!

Provided by Cynna

Categories     Potluck

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

6 ounces broccoli florets
6 ounces carrots, juliened
6 ounces cauliflower florets
4 ounces chopped pimiento, drained and divided
10 ounces condensed golden mushroom soup
1/3 cup sour cream
1/4 teaspoon fresh ground pepper
3 ounces fried onions, divided (like French's crispy onions)
1 cup swiss cheese, shredded and divided

Steps:

  • Preheat oven to 350°F.
  • Grease large casserole dish.
  • Combine vegetables, half the pimiento's, soup, sour cream, pepper, half of the onions and half of the cheese in a bowl.
  • Mix.
  • Spoon mixture into casserole dish.
  • Bake for 20 minutes.
  • Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
  • Remove casserole from oven and sprinkle with remaining pimiento's.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 122.1, Fat 7.2, SaturatedFat 4.2, Cholesterol 19, Sodium 556.2, Carbohydrate 9.1, Fiber 1.4, Sugar 2.6, Protein 6.4

EASY CHEESY MIXED VEGETABLE CASSEROLE



Easy Cheesy Mixed Vegetable Casserole image

This recipe is soooo good! It's a great way to combine a mixture of veggies even my 2 little picky eaters will eat! This recipe doubles easily. Sometimes I throw in another half bag of the veggies. Always a favorite at my family functions!

Provided by BeIIa

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag frozen broccoli carrots cauliflower mix (thawed & drained)
1 (10 1/2 ounce) can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
1 (6 ounce) can French-fried onions

Steps:

  • Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.
  • Bake covered at 350 for 30 minutes.
  • Top with remaining cheese and onions.
  • Bake uncovered 5 minutes longer.
  • YUM!

Nutrition Facts : Calories 203.2, Fat 15.7, SaturatedFat 8, Cholesterol 34.8, Sodium 589.6, Carbohydrate 7.1, Sugar 2.1, Protein 8.9

MIXED VEGETABLE CASSEROLE



Mixed Vegetable Casserole image

You can get this super-creamy, nicely-cheesy mixed vegetable casserole into the oven in 10 minutes flat.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 7

12 round buttery crackers, crushed (about 1/2 cup)
1 Tbsp. butter or margarine, melted
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, red pepper and carrots), thawed, drained
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Shredded Mild Cheddar Cheese
1/3 cup chopped onions

Steps:

  • Heat oven to 350ºF.
  • Mix cracker crumbs and butter until blended.
  • Combine remaining ingredients in 1-qt. casserole; top with crumb mixture.
  • Bake 35 min. or until heated through.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

VELVETY VEGETABLE-CHEESE SOUP



Velvety Vegetable-Cheese Soup image

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

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes

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

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