Velvety Vegetable Cheese Soup Recipes

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CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

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

2 cups vegetable broth
10 oz bag frozen green beans
1 cup frozen corn
3 potatoes (peeled and diced)
1 carrot (peeled and diced)
2 tablespoons butter
1/4 cup flour
1 cup milk
8 oz shredded cheddar cheese ((if you want extra creamy, use Velveeta))
pepper to taste
fresh parsley (optional)

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).

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.

VEGETABLE CHEESE SOUP



Vegetable Cheese Soup image

"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 8

2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups whole milk
1-1/2 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups shredded cheddar cheese
3/4 cup process cheese sauce

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.

Nutrition Facts : Calories 324 calories, Fat 23g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 948mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

VELVETY VEGETABLE CHEESE SOUP



Velvety Vegetable Cheese Soup image

OMG - I made this tonight and I haven't tasted a soup this good in a long, long time. I had some Velveeta cheese left over, and saw this recipe in my recent Kraft Food and Family magazine. This is also so incredibly easy. Try it....trust me....you will LOVE it!

Provided by tree luee dee

Categories     Cheese

Time 20m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 3

1 (16 ounce) package frozen broccoli carrots cauliflower mix
2 (14 ounce) cans reduced-sodium fat-free chicken broth (I used regular broth)
12 ounces Velveeta cheese, pasteurized prepared cheese product cut up

Steps:

  • Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
  • The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
  • Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

Nutrition Facts : Calories 169.7, Fat 12.3, SaturatedFat 8.1, Cholesterol 44.8, Sodium 839.4, Carbohydrate 5.5, Sugar 4.5, Protein 9.1

VEGETABLE CHEESE SOUP



Vegetable Cheese Soup image

This soup takes a little work, but it's worth it in my opinion. It's comfort in a bowl and I love it in the winter time.

Provided by quirkycook

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup finely chopped carrot
1 cup celery
1 cup broccoli
1 cup cauliflower
1 cup and green onion (include the tops but keep them separate)
1/2 cup butter
1 cup flour
4 cups milk
4 cups chicken stock
1 (15 ounce) jar Cheez Whiz
1/4 teaspoon cayenne pepper
1 tablespoon prepared mustard
salt and pepper

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.

CREAMY VEGETABLE CHEESE SOUP



Creamy Vegetable Cheese Soup image

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

2 quarts water
2 cups diced potatoes
½ cup chopped onion
2 cups chopped celery
1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta)

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

ORIGINAL 1886 VELVEETA CHEESE SOUP



Original 1886 Velveeta Cheese Soup image

Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.

Provided by Dari Donovan

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1 1/2 tablespoons cornstarch
4 cups chicken broth (room temp.)
4 cups milk (room temp.)
1/8 teaspoon baking soda
1 lb Velveeta cheese, cubed
1 teaspoon salt & pepper
1/8 teaspoon cayenne pepper
1 tablespoon dried parsley
1/2 teaspoon paprika

Steps:

  • Melt butter in heavy saucepan. Saute' vegetables until tender.
  • Stir in flour and cornstarch. Cook until bubbly.
  • Add stock and milk gradually;
  • blending into smooth sauce.
  • Add soda and cheese cubes; stir until
  • thickened.
  • Season with salt & pepper; add parsley.
  • Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
  • Garnish with paprika.
  • Serve and enjoy!

VELVEETA® CHEESE SOUP RECIPE



VELVEETA® Cheese Soup Recipe image

Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won't mind when they ask for our VELVEETA® Cheese Soup Recipe again (and again).

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

3 Tbsp. unsalted butter
3 Tbsp. chopped onions
3 Tbsp. flour
1 can (14.5 oz ) fat-free reduced-sodium chicken broth
1 cup milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
  • Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g

VELVETY CHEESE SOUP



Velvety Cheese Soup image

This smooth and creamy cheese soup tastes so good in cooler weather, and served with a crusty loaf of bread.

Provided by PeasantsHearth

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1/4 cup minced onion
1/4 cup all-purpose flour
4 cups milk
salt
1 cup grated cheddar cheese or 1 cup Velveeta cheese
2 cups vegetables, cut up

Steps:

  • Melt the butter in the saucepan over medium high heat.
  • Saute the onion in the butter until the onion is clear.
  • Remove from heat, and add the flour, milk and salt.
  • Return to the heat, and cook until the mixture thickens, stirring constantly.
  • Add cheese and stir until melted.
  • Add the vegetable pieces and simmer approximately 30 minutes.
  • You can use whatever vegetables you or your family likes. They can be fresh or frozen. Broccoli holds up very nicely. Tomatoes taste good as well.
  • The salt is to your taste, use more or less depending on the saltiness of the butter or cheese.

Nutrition Facts : Calories 404.4, Fat 29.9, SaturatedFat 18.8, Cholesterol 94.3, Sodium 377.2, Carbohydrate 18.7, Fiber 0.3, Sugar 0.6, Protein 16.1

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