Velvety Vegetable Cheese Soup Recipes

CHEESY VEGETABLE SOUP

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).

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.

VELVETY VEGETABLE CHEESE SOUP

Steps:

• Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
• The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
• Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

CROCK POT VEGETABLE CHEESE SOUP

Steps:

• Combine first 8 ingredients in your crock pot, add broth, stir, cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
• If using Low heat, turn to high, stir in cheese, cover and cook 30 to 60 minutes or until cheese is melted and blended.

VEGETABLE CHEESE SOUP

Steps:

• Boil vegetables in water for five to ten minutes or until crisp tender and drain.
• Saute onion whites in butter.
• Add flour and blend well.
• In separate pan, bring milk and broth to a boil.
• Slowly incorporate broth mixture with flour, blending well with a wisk.
• Add cheese, salt, pepper, and cayenne.
• Stir in mustard and boiled vegetables.
• Bring soup to a boil.
• Serve immediately.

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.

VEGETABLE CHEESE SOUP I

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.

VEGETABLE CHEESE SOUP II

Steps:

• In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
• On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.