Creamy Vegetable Soup With Cheese Recipes

CREAMY CHEESY VEGETABLE SOUP

Steps:

• In a stock pot over medium heat, melt 1 Tbsp of the butter and the 1 Tbsp olive oil. Add in the diced carrots, celery and onion. Saute 5-7 minutes. Add garlic and saute 30 seconds more.
• Add in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 15-20 minutes or until the veggies tender. Stir in broccoli and corn and cook 2-3 minutes longer or until veggies are tender and heated.
• Meanwhile, in a large sauce pan, melt remaining 4 Tbsp butter. Whisk in flour and cook for 1 minute. While whisking vigorously, slowly pour in milk.
• Cook stirring constantly until mixture begins to gently boil and thicken. Then stir in the heavy cream. Remove from heat and once all veggies are tender in the stock pot, pour the milk/cream mixture into the vegetable soup and stir. Season with the salt and pepper.
• Lower heat and stir in the shredded cheese. Cook until cheese is melted. Serves 4 to 6.

CREAMY VEGETABLE SOUP WITH CHEESE

Steps:

• In a small saucepan, bring broth to a boil. Add carrot and celery; simmer, uncovered, for 5 minutes or until tender., In a large saucepan, saute onion in butter until tender. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Stir in carrot mixture. Remove from the heat; add cheese and stir until melted. ,

CREAMY VEGETABLE CHEESE SOUP

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.

CREAM CHEESE VEGETABLE SOUP

Steps:

• Sautee onion and garlic in butter or margarine.
• Add carrot, celery and bell pepper and cook , stirring until they soften.
• Add milk and cream cheese and mix, stirring, until cream cheese melts.
• Add the white spreadable processed cheese.
• Season with powdered chicken bouillon, to taste.

CREAMY CHEESY VEGETABLE SOUP

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.

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.

CHEESE VEGETABLE SOUP II

Steps:

• Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.
• In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.

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.