Velvety Vegetable Cheese Soup Recipes

VEGETABLE CHEESE SOUP

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.

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. ,

VELVETY GRILLED CHEESE SOUP

Steps:

• Heat oven to 350ºF.
• Brush 2 Tbsp. oil evenly onto both sides of bread slices; place on baking sheet. Bake 4 to 5 min. on each side or until golden brown on both sides.
• Meanwhile, heat remaining oil in large saucepan on medium heat. Add vegetables; cook 10 min. or until crisp-tender, stirring occasionally. Stir in broth and milk. Bring to boil. Gradually stir in VELVEETA, cooking on medium-low heat after each addition until melted. Add cream cheese; cook until melted, beating frequently with whisk. Stir in mustard and pepper.
• Heat broiler. Sprinkle toast slices with cheddar; broil 2 to 3 min. or until bubbly. Serve with soup.

GREEN VELVET SOUP

Steps:

• In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
• Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

VELVEETA® CHEESY BROCCOLI SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
• Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
• Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

VELVETY CHEDDAR CHEESE SAUCE

Steps:

• Make the béchamel sauce (1 ½ cups); in a medium pot over medium heat, add butter. When melted, add flour and cook, stirring constantly, for about 4 minutes or until it smells like cooked pie crust. Add 1 cup milk, whisk and then a little at a time, whisking constantly. Add salt and white pepper.
• To make the cheese sauce; add paprika and mustard powder to the béchamel sauce before stirring in cheese; whisk until melted. Spoon over steamed vegetables and serve immediately. Makes 3 cups.
• Note: If not using right away, cover with wax paper making sure it touches the surface - this will prevent a skin from forming.

ALL NATURAL VEGETABLE CHEESE SOUP

Steps:

• Remove cheese from refrigerator and bring to room temperature.
• Dice chicken and put in the bottom of the stock pot. When thoroughly cooked, add chicken stock, diced celery, onion, and potatoes, beans, frozen vegetables, and Herbes De Providence. If necessary, add water to cover vegetables. Bring to simmer and cook to desired firmness. While simmering, make cheese sauce.
• Heat heavy cream in a double boiler or large microwave bowl. Stir often and heat slowly to avoid scorching. Bring to boil. Add cheeses, salt and pepper, stirring to incorporate. Reheat if necessary to melt.
• Add cheese sauce to soup before serving. Salt and pepper to taste.