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
VEGETABLE CHEESE SOUP
"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
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.
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.
CHEESY VEGETABLE SOUP
My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.
Nutrition Facts :
VELVETY VEGETABLE-CHEESE SOUP
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
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
CHEESE AND VEGETABLE SOUP EN CROUTE
I skipped the puff pastry and the cheese and used regular milk instead of cream, and this is still a delicious soup. Recipe courtesy of Beyond Burlap: Idaho's Famous Potato Recipes, Junior League of Boise.
Provided by AmyZoe
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove and reserve the broccoli florets. Chop the stems.
- Saute the onion in the butter in a large saucepan over medium heat for 5 minutes.
- Add the chopped broccoli stems and potatoes. Cook for 5 minutes.
- Stir in the flour. Cook for 5 minutes, stirring constantly. Stir in the chicken broth. Bring to a boil, stirring constantly and reduce the heat. Simmer for 15 minutes.
- Process in small batches in the blender. Strain into a clean saucepan.
- Cook the broccoli florets in boiling salted water to cover in a saucepan for 2 minutes. Drain and add to the soup.
- Bring the cream just to a boil in a small saucepan. Stir in the nutmeg, salt, pepper, and 1/4 cup of the cheese. Cook just until the cheese melts (DO NOT BOIL). Stir into the soup. Spoon into 6 ovenproof soup bowls. Sprinkle with the remaining cheese.
- Roll the puff pastry shells into circles 2 inches larger than the tops of the soup bowls. Brush the rims of the soup bowls with beaten egg. Place the pastry circles on the tops of the bowls and press to seal.
- Place the bowls on a baking sheet. Bake at 400 degrees for 12 to 14 minutes or until golden brown.
Nutrition Facts : Calories 699.4, Fat 49.8, SaturatedFat 23.6, Cholesterol 118.6, Sodium 1392.6, Carbohydrate 44.8, Fiber 4.7, Sugar 4.4, Protein 20.2
DISNEY'S STEAK EN CROUTE
From Family Circle, 82. Boy I wish I could go to Disneyland again, but being made with hamburger I think I can finally make this bad boy. The end has a bordelaise sauce that looks great.
Provided by Dienia B.
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Sauté onion and garlic in butter until tender.
- In bowl add meat, onion mixture, 2 eggs half-and-half, tomato juice, Worcestershire sauce, bread crumbs, salt and pepper.
- Mix together.
- Shape into 8 meat loaves.
- Place in baking dish.
- Bake in 350° oven for 15 minutes.
- Cool throughly.
- Unfold one puff pasty sheet on lightly floured surface.
- Roll to 10 inch square with rolling pin.
- Cut in half.
- Place mini meatloaf along bottom of strip.
- Top with 1 teaspoon cheese and 1 tablespoon sauce that follows.
- Brush pastry edges with beaten egg about 1/8 inch wide.
- Bring top of pastry over loaf and under.
- Pinch securely to seal.
- Place on ungreased jelly roll pan.
- Repeat.
- Bake in 375° oven for 15 minutes or until pastry is golden.
- Sauté mushrooms and onion in butter till soft.
- Add wine, thyme and bay leaf.
- Bring to boiling.
- Reduce to 1/2 cup.
- Pour beef broth in 2 cup measure and fill the rest with water until you get 2 cups liquid.
- Add cornstarch to liquid then add to wine mixture.
- Cook till thick on low heat. This mixture is bordelaise sauce that you add to the en croutes.
Nutrition Facts : Calories 1240.4, Fat 87.5, SaturatedFat 30.6, Cholesterol 202.2, Sodium 1605.8, Carbohydrate 69.2, Fiber 3.1, Sugar 3.7, Protein 39
STEAK & BLUE CHEESE EN CROûTE
This impressive take on beef Wellington sees lean fillet steak spead with Stilton and wrapped in pastry - perfect to wow dinner party guests
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 23
Steps:
- Heat the oil in a large frying pan and fry the steak for 8-10 mins, turning to brown it all over. Remove from the pan and leave to cool. To make the gravy, add the shallot and garlic to the pan juices and cook, stirring, until softened and golden. Pour in the wine, add the herbs and leave to bubble for 2 mins. Pour in the stock and stir in the flour paste, stirring all the time until the gravy has thickened. Cover and cook for 5 mins over a low heat, then strain into a bowl or small freezer container, pushing through as much liquid left in the shallots as you can.
- Wash the pan, then melt the butter and cook the shallot and garlic until softened. Add the mushrooms and thyme, and fry for 10 mins, stirring frequently, to drive off as much moisture as possible. Season with black pepper and sparingly with salt. Cool.
- Lay a couple of sheets of cling film on the work surface, side by side and slightly overlapping, then arrange the prosciutto down the centre in two overlapping rows. Spread the mushroom mixture on top, then scatter evenly with the cheese and walnuts. Place the steak on top, then tightly wrap the prosciutto round it, using the cling film to help you. Finally, tightly wrap in the cling film and chill for 30 mins.
- Roll out the pastry on a lightly floured surface until you think it is large enough to completely wrap round the steak roll. Unwrap the meat, place on top of the pastry and brush round it with the egg mixture. Tightly roll up in the pastry, trimming the excess as you bring the pastry together down the length and ends, sealing well. If you want to add decoration, cut out leaf shapes from the trimmings and use the egg mixture to stick them to the pastry. Chill until ready to cook. Will keep for 2 days. (If freezing, wrap in new cling film, then foil, and freeze along with the gravy and egg glaze. The day before, take everything out of the freezer and put in the fridge, unwrapping the steak roll and covering it loosely with kitchen paper.)
- Heat oven to 220C/200C fan/gas 7 with a baking sheet inside. Place the (completely thawed) meat on a piece of baking parchment and brush with the egg glaze. Place on the hot baking sheet and cook for 45-50 mins. Insert a meat thermometer into the centre of the beef: for rare it should be 50C, for medium-rare 55C, and for medium 60C. Cover loosely with foil and leave to rest for 15-20 mins. Trim off the pastry end, then thickly slice and serve with the gravy, heated in a pan, and seasonal vegetables.
Nutrition Facts : Calories 785 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 3.1 milligram of sodium
CHESTNUT, SPINACH & BLUE CHEESE EN CROûTE
This vegetarian main course is packed with festive flavours and wrapped in flaky butter pastry - a real Christmas treat
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don't catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can.
- Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up.
- Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more.
- To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.
Nutrition Facts : Calories 889 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
VEGETABLE CHEESE SOUP I
A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 32.1 g, Cholesterol 56 mg, Fat 16.5 g, Fiber 3.2 g, Protein 11.9 g, SaturatedFat 9.9 g, Sodium 1747.2 mg, Sugar 11 g
More about "cheese and vegetable soup en croute recipes"
NUGGET MARKETS WINTER WARMER TOMATO SOUP "EN …
From nuggetmarket.com
CARROTS EN CROûTE - FOOD & WINE
From foodandwine.com
CROûTE SAVOYARDE RECIPE (CHEESE ON TOAST) FROM …
From olivemagazine.com
VEGGIE EN CROUTE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
4.8/5 (6)Total Time 2 hrs 10 minsCategory Main MealsPublished Nov 26, 2018
CORONATION QUICHE | JAMIE OLIVER RECIPES
From jamieoliver.com
SALMON & ASPARAGUS EN CROûTE | JAMIE OLIVER RECIPES
From jamieoliver.com
ONION SOUP EN CROûTE | METRO
From metro.ca
CHEESE AND VEGETABLE SOUP EN CROUTE - LUNCHLEE
From lunchlee.com
CHEESE AND VEGETABLE SOUP | METRO
From metro.ca
MARY BERRY MUSHROOM EN CROûTE | VEGETARIAN DINNER PARTY - THE …
From thehappyfoodie.co.uk
CARAMELIZED FRENCH ONION SOUP "EN CROUTE" RECIPE | PCC …
From pccmarkets.com
SPREADABLE WHIPPED CREAM CHEESE (FOR BAGELS)
From palatablepastime.com
ROASTED VEGETABLE SOUP WITH CHEESE CROUTONS - LAND O'LAKES
From landolakes.com
10 BEST VEGETABLES EN CROUTE RECIPES | YUMMLY
From yummly.com
WHO TF CAN AFFORD TO EAT OUT? 27 WEEKEND COMFORT FOOD …
From msn.com
10 BEST VEGETABLES EN CROUTE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love