Velvety Vegetable Cheese Soup Recipes

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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.

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

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).

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

VELVEETA® CHEESY BROCCOLI SOUP



VELVEETA® Cheesy Broccoli Soup image

Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter or margarine
¼ cup chopped onion
2 tablespoons flour
2 ½ cups milk
¾ pound VELVEETA®, cut up
1 (10 ounce) package frozen chopped broccoli, thawed, drained
⅛ teaspoon pepper

Steps:

  • Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
  • Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
  • Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 279 calories, Carbohydrate 15.2 g, Cholesterol 63.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 11.8 g, Sodium 920.1 mg, Sugar 10.2 g

EASY CHEESY VEGETABLE CHOWDER



Easy Cheesy Vegetable Chowder image

Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.

Provided by Belinda Duke

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups milk
1 (10.5 ounce) can chicken broth
2 cubes chicken bouillon
2 cups frozen mixed vegetables, thawed
1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
¼ teaspoon hot pepper sauce
¼ teaspoon ground white pepper

Steps:

  • Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
  • Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
  • Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g

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