FIVE VEGETABLE CHEDDAR SOUP
Steps:
- Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you're using regular size you may need to peel them first, but this won't be necessary for baby carrots, which is what I used.
- In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
- Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.
VEGETABLE CHEDDAR CHEESE SOUP
This recipe for Cheddar Cheese Soup is creamy and comforting. Filled with bits of zucchini, broccoli, and carrots, it's healthy comfort food.
Provided by Jessica Fisher
Categories Main Course Soup
Time 35m
Number Of Ingredients 13
Steps:
- In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
- Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
- Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season to taste with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 473 kcal, Carbohydrate 19 g, Protein 24 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 100 mg, Sodium 1084 mg, Fiber 1.8 g, Sugar 8.5 g, ServingSize 1 serving
CHEESE VEGETABLE SOUP II
This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!
Provided by Mary Frances Wasson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 23.5 g, Cholesterol 73.6 mg, Fat 35.4 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 18 g, Sodium 1174.9 mg, Sugar 10.7 g
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
CREAMY VEGETABLE SOUP WITH CHEESE
• Marcia Orlando jots from Boyertown, Pennsylvania, "With colorful bits of veggies and a mild cheese flavor, Creamy Vegetable Soup hits the spot on a brisk day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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. ,
Nutrition Facts : Calories 216 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 797mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g 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.
CHEESE VEGETABLE SOUP I
Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting.
Provided by Alice W. Conn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 5
Number Of Ingredients 10
Steps:
- Brown the ground beef and drain.
- Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
- Add cheese sauce and gently stir until well blended.
Nutrition Facts : Calories 621.4 calories, Carbohydrate 29.4 g, Cholesterol 144.4 mg, Fat 43.5 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 21.6 g, Sodium 1935.4 mg, Sugar 10.4 g
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.
CHEDDAR VEGETABLE SOUP
After one taste, this cozy soup from Lisa Welch of Germantown, Tennessee is bound to become a family favorite. It's a snap to stir up with leftover Cheddar Cheese Sauce and frozen vegetables.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.
Nutrition Facts :
CHEDDAR CHEESE SOUP
Make and share this Cheddar Cheese Soup recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
- strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.
Nutrition Facts : Calories 408.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 92.2, Sodium 438.6, Carbohydrate 15.6, Fiber 1.3, Sugar 3.2, Protein 18.1
VEGETABLE BEER CHEDDAR SOUP
I got the basic recipe from a Cooking Club of America cookbook. There is a lot of flavor to this and you can play with the taste by varying your cheese and/or beer
Provided by Nate Kristen
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
- Add onions and celery and saute until softened about 4-6 min.
- Stir in the flour.
- Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
- Add the potatoes and bring whole thing slowly to a boil.
- make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
- Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
- Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
- cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
- cook longer if you prefer them to be soft.
- Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
- Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
- Serve Hot.
- NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
- It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.
Nutrition Facts : Calories 399.6, Fat 23.5, SaturatedFat 14.7, Cholesterol 71.4, Sodium 573.5, Carbohydrate 29.7, Fiber 3.2, Sugar 2.5, Protein 16.2
CHEESEBURGER VEGETABLE SOUP
This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
- Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
Nutrition Facts : Calories 686.1 calories, Carbohydrate 42.3 g, Cholesterol 125.3 mg, Fat 38.9 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 20.9 g, Sodium 2256.3 mg, Sugar 13.3 g
VEGETABLE AND CHEDDAR SOUP
Make and share this Vegetable and Cheddar Soup recipe from Food.com.
Provided by Alia55
Categories < 4 Hours
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add potato, zucchini, carrot, celery, and scallions to slow cooker,.
- Add stock and season with salt and pepper.
- Cook on high 3-4 hours.
- Just before serving, add creamed corn, cheese and parsley.
- Serve when cheese has just melted.
Nutrition Facts : Calories 306.4, Fat 10.2, SaturatedFat 6.1, Cholesterol 29.7, Sodium 541.3, Carbohydrate 45.8, Fiber 5.8, Sugar 7.5, Protein 12.8
CHEDDAR CHEESE SOUP
My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
Provided by Mrs.Habu
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
- Stir in the buttermilk (or milk) and the cheese.
- Puree the soup in a blender or food processor.
- Gently reheat.
- Add salt to taste and serve.
GARY RHODES - VEGETABLE SOUP WITH CHEDDAR & BACON
Make and share this Gary Rhodes - Vegetable Soup With Cheddar & Bacon recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to boil in a large saucepan.
- Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
- Cover and boil for 15 minutes until the vegetables are tender.
- Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
- Pour the vegetables and stock into a blender and blitz until smooth.
- Pour back into the saucepan and stir in the milk, mustard and cheddar.
- Check the seasoning and bring to a simmer.
- Serve the soup garnished with bacon and grated Cheddar cheese.
Nutrition Facts : Calories 422.9, Fat 21.8, SaturatedFat 11.5, Cholesterol 64.4, Sodium 667.1, Carbohydrate 37, Fiber 5.9, Sugar 6.6, Protein 22
CHEESY MIXED-VEGETABLE SOUP
"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
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.
CHEESY VEGETABLE SOUP II
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
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
More about "vegetable and cheddar soup recipes"
CHEESY VEGETABLE SOUP - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
CHEESY VEGETABLE SOUP | THE RECIPE CRITIC
From therecipecritic.com
10 BEST CONDENSED CHEDDAR CHEESE SOUP RECIPES
From yummly.com
POTATO AND CHEDDAR VEGETABLE SOUP RECIPE - TOTS …
From totsfamily.com
POTATO AND CHEDDAR-CHEESE SOUP - VEGETABLE SOUP …
From delish.com
SERIOUSLY GOOD VEGETABLE SOUP - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN POTATO SOUP RECIPE WITH CHEDDAR CHEESE
From thespruceeats.com
POTATO AND CHEDDAR-CHEESE SOUP RECIPE - QUICK FROM …
From foodandwine.com
CHEDDAR BROCCOLI POTATO SOUP - COOKING CLASSY
From cookingclassy.com
BROCCOLI CHEDDAR SOUP WITH POTATOES - BELLE OF THE KITCHEN
From belleofthekitchen.com
ROASTED VEGETABLE & CHEDDAR SOUP – DIAMOND CRYSTAL BRANDS
From dcbrands.com
10 BEST CHEDDAR CHEESE SOUP CASSEROLE RECIPES | YUMMLY
From yummly.com
CHEDDAR CHEESE SOUP RECIPE | SOUTHERN LIVING
From southernliving.com
BROCCOLI CHEDDAR SOUP - CRAVING SOME CREATIVITY
From cravingsomecreativity.com
THREE CHEDDAR-VEGETABLE SOUP - THE WASHINGTON POST
From washingtonpost.com
CHEDDAR VEGETABLE CHOWDER RECIPE - HOUSE & HOME
From houseandhome.com
RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP …
From campbells.com
BROCCOLI CHEDDAR SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEDDAR, BEER, AND VEGETABLE SOUP RECIPE - RECIPELAND.COM
From recipeland.com
THE BEST BROCCOLI CHEDDAR SOUP RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
19 BEST VEGETARIAN SOUP RECIPES | VEGETABLE SOUP RECIPES
From foodnetwork.com
VEGETABLE SOUP RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST VEGETABLE SOUP - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
VEGETABLE CHEDDAR SOUP — THE YUMMY VEGAN
From theyummyvegan.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 »
#time-to-make #course #preparation #soups-stews #crock-pot-slow-cooker #equipment #4-hours-or-less
You'll also love