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
CHEDDAR VEGGIE SOUP
Provided by LifeShouldCostLess.com (submitted by Crystal W.)
Time 1h
Yield 8-12 Servings
Number Of Ingredients 13
Steps:
- Stove Top Instructions: In a large stock pot add butter, let melt. Add Milk then flour. Whisk it all until smooth. Bring to a boil, stir constantly until it has become a thick, creamy consistency.
- Add the remaining ingredients, stirring frequently, bring to a boil then reduce to a simmer. Simmer until the potatoes are tender to your liking.
- Microwave instructions: In microwave, melt butter in large bowl. With a wire whip, stir in flour. Cook until it bubbles, about 2 minutes. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add to veggies. Stir in Cheese.
- Put veggies, water and bouillon in a large pot. Add white sauce and simmer 10 minutes. Add remaining ingredients. Stir and serve.
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 :
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.
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
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