EASY CHEESY VEGETABLE SOUP
Have a one-pound bag of frozen veggies in your freezer? You're 15 minutes away from delicious homemade soup!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
- Stir in chili powder. Stir in rice and vegetables; cook until hot.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 15 mg, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 16 g, TransFat 0 g
CHEESY VEGETABLE SOUP 3 W W POINTS
Oh how I love this soup! So easy - quick and filling!! Old recipe that I have just recovered and had to post so I won't lose it again!
Provided by CindiJ
Categories < 60 Mins
Time 35m
Yield 8 -8 ounce servings
Number Of Ingredients 4
Steps:
- Cube cheese for easier melting. Set aside.
- In large stock pot place all ingredients.
- Cook over medium heat for approximately 30 minutes or until vegetables are tender.
- Add cheese and continue cooking until cheese melts.
- Stir often so it doesn't burn on bottom of pan.
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
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).
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 VEGGIE SOUP
Here's a great pureed soup recipe that will go over well with vegetarians. It consists of mixed vegetables pureed with cheese in a cream base. I like to add cracked pepper or hot pepper sauce to mine. You can easily substitute any of the vegetables to your liking.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
- In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 14.9 g, Cholesterol 130.5 mg, Fat 44.7 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 28 g, Sodium 933.6 mg, Sugar 2.9 g
CHEESY VEGETABLE SOUP
My favorite soup recipe ever! My mom got this out of Country Woman magazine years ago, and I still beg her to make it for me now that I'm grown with two kids. It is simply delicious.
Provided by Photo Momma
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304.9, Fat 20.3, SaturatedFat 12.7, Cholesterol 61.2, Sodium 401.3, Carbohydrate 20.4, Fiber 3.4, Sugar 2.9, Protein 11.6
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.
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