Vegetable Cheese Soup I Recipes

HEARTY CHEESE AND VEGETABLE SOUP

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.

VEGETABLE CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.

VELVETY VEGETABLE-CHEESE SOUP

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.

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 CHEESE SOUP I

Steps:

• In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
• Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

VEGETABLE CHEESE SOUP

Steps:

• Boil vegetables in water for five to ten minutes or until crisp tender and drain.
• Saute onion whites in butter.
• Add flour and blend well.
• In separate pan, bring milk and broth to a boil.
• Slowly incorporate broth mixture with flour, blending well with a wisk.
• Add cheese, salt, pepper, and cayenne.
• Stir in mustard and boiled vegetables.
• Bring soup to a boil.
• Serve immediately.

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.

FAVORITE BROCCOLI CHEESE SOUP WITH HAM & POTATO!

Steps:

• Pre-chop and measure out all ingredients to have them ready.
• In stock pot, melt butter.
• Sauté onions, celery, carrots until soft. Add in broccoli, stirring until it is partially cooked. (Maybe 5 minutes.) Add ham cubes, garlic and thyme. Stir and sauté a few minutes more.
• Sprinkle in flour and whisk in 1 cup of the chicken stock and all the heavy cream.
• Add remaining 3 cups of chicken stock, stir 'til blended.
• Add potato cubes. Simmer for 10 minutes or until potatoes and broccoli are tender.
• At this point I remove about 2 cups of the vegetables and set them aside while I blend the soup remaining in the pot using an immersion stick blender until it thickens up a bit. Return the (removed) vegetables/ham to the soup pot.
• Add cheeses, stirring until melted.
• Add salt & pepper to taste and the nutmeg, if desired. (It adds more richness!)
• Serve topped with extra shredded cheese and enjoy with a slice of crusty bread, crackers, croutons, or in a bread bowl along with a nice tossed salad! (Instead of ham, it's delicious with leftover rotisserie chicken!)

VEGETABLE-CHEESE SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Sauté 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.

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.

CHEESY VEGETABLE SOUP

Steps:

• Brown ground beef and season with salt and pepper to taste
• Add the remaining ingredients and simmer for 15 minutes.