Cheesy Veggie Soup Recipes

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CHEESY VEGGIE SOUP



Cheesy Veggie Soup image

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

¾ cup butter
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
½ cup chopped green pepper
1 tomato, chopped
2 cups vegetable broth
6 tablespoons all-purpose flour
4 cups half-and-half
12 ounces American cheese, sliced into strips

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



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).

CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

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

3 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 large egg yolk
1 cup heavy whipping cream
1-1/2 cups shredded Swiss cheese

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 :

CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

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

6 Tablespoons butter (divided)
1 small onion (chopped)
1 cup celery (chopped)
1 cup carrots (chopped)
3 garlic cloves (minced)
3 cups chicken broth
3 cups potatoes (peeled and cut into one inch cubes)
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1/4 cup flour
3 cups half and half
2 cups shredded cheddar cheese
Salt and pepper to taste

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 II



Cheesy Vegetable Soup II image

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

1 tablespoon olive oil
3 cloves garlic, minced
½ cup chopped onion
2 cups fresh sliced mushrooms
5 potatoes, peeled and cubed
2 cups chopped carrots
6 cups milk
2 (11 ounce) cans condensed cream of Cheddar cheese soup
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
½ cup frozen green peas
½ cup frozen corn kernels
1 cup broccoli florets
salt and pepper to taste

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

VELVETY VEGETABLE-CHEESE SOUP



Velvety Vegetable-Cheese Soup image

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

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes

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

EASY CHEESY VEGETABLE SOUP



Easy Cheesy Vegetable Soup image

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

4 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown or white rice
1 bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

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



Cheesy Vegetable Soup image

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

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups cabbage, shredded or chopped
1 1/2 cups frozen lima beans, thawed
1 cup carrot, sliced
1 cup potato, peeled and diced
1 tablespoon chicken bouillon granule
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
1 cup half-and-half cream
1 1/2 cups cheddar cheese, shredded

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

CREAMY CHEESY VEGETABLE SOUP



Creamy Cheesy Vegetable Soup image

One of the nurses I work with gave me this recipe it is wonderful. The frozen hashbrowns are used more as a thickening agent. My family loves this. During cooking make sure you stir well or it may stick to bottom of pan. This freezes well.

Provided by kzbhansen

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 cups water
4 chicken bouillon cubes
1 (30 ounce) bag frozen hash browns, shredded
1 (16 ounce) bag california-blend frozen vegetables
2 (15 3/4 ounce) cans cream of mushroom soup
1 lb Velveeta cheese, cubed
1 cup milk

Steps:

  • Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
  • Boil until the vegetables are soft, stirring often.
  • Add 2 cans mushroom soup, velveeta cheese, and the milk.
  • Return to a boil, then simmer 30 minutes.
  • Serve.
  • This freezes well for OAMC.

Nutrition Facts : Calories 521.5, Fat 32.5, SaturatedFat 15.2, Cholesterol 49.3, Sodium 1986.4, Carbohydrate 44.7, Fiber 2.1, Sugar 8.2, Protein 15.6

CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

This Cheesy Vegetable Soup tastes like it took hours to prepare, but in fact it's as easy as it is cheesy (and that's very!).

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 4

1 onion, chopped
4 cups fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (broccoli, carrot, cauliflower blend)
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Cook onions in large saucepan sprayed with cooking spray on medium heat 7 min. or until crisp-tender, stirring occasionally. Stir in broth. Bring to boil. Add vegetables; stir. Simmer on medium-low heat 10 min. or until vegetables are tender.
  • Mash vegetables with potato masher until desired consistency.
  • Add VELVEETA; cook 2 min. or until VELVEETA is completely melted and mixture is well blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 5 g

CHEESY MIXED-VEGETABLE SOUP



Cheesy Mixed-Vegetable Soup image

"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 7

6 cups water
1 package (30 ounces) frozen shredded hash brown potatoes
1 package (16 ounces) frozen California-blend vegetables
4 teaspoons chicken bouillon granules
1 pound process cheese (Velveeta), cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk

Steps:

  • In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.

Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 806mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

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