Emilys Easy Cheesy Vegetable Soup Recipes

EASY CHEESY VEGETABLE SOUP

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.

CHEESY VEGETABLE SOUP

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.

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.

CHEESY VEGETABLE SOUP

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.

CHEESY VEGETABLE SOUP

Steps:

• Combine ingredients and bring to boil.
• Reduce to simmer and cook for 30 - 45 minutes.
• Add 10 oz of light Velveeta cheese, sliced.
• Stir until melted.
• Remove from heat.

EASY CHEESY VEGETABLE SOUP

Steps:

• Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
• Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

EASY CHEESY VEGETABLE SOUP

Steps:

• Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
• Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

EASY CHEESY VEGETABLE SOUP

Steps:

• Place the water, onion, potatoes, frozen vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.
• Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

EMILY'S EASY CHEESY VEGETABLE SOUP

Steps:

• Drain ONE can of vegetables. Mix all the soup and veggies together in a crock-pot or large pot on stove. Cube Velveeta and add. Heat on low until cheese is melted and soup is warm. Enjoy!