Best 5 Cheese And Trees Soup Recipes

CHEESE AND TREES SOUP

Steps:

• In 2 to 3-quart saucepan over medium heat, melt butter.
• Add onion; saute 5 minutes.
• Add potatoes, water and bouillon cubes.
• Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
• Remove 1 cup of potato cubes with slotted spoon; set aside.
• Pour contents of saucepan into container of electric blender.
• Holding lid down tightly, blend until smooth; return to saucepan.
• Alternately, blend with an immersion blender straight in the pot until smooth.
• Mix in reserved potatoes and the broccoli.
• Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
• Season with salt and pepper.

HEARTY CHEESE SOUP

Steps:

• In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

BROCCOLI TREES CHEESE SOUP

Steps:

• Pour broth and chopped broccoli into a saucepan. Cook over medium heat until boiling.
• Add heavy cream (fewer carbs and richer flavor). Return to boil, then simmer 5-10 minutes.
• Add butter and stir to melt.
• Mix flour with 1/4 cup cold water and mix in to soup.
• Stir constantly for about 1 minute.
• Add cheddar cheese (I used mild, and finely shredded so it would melt quickly.).
• Serve hot and enjoy!

CHEESE SOUP I

Steps:

• In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
• Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

GARDEN CHEESE SOUP

Steps:

• In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
• Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
• Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.