Best 8 Cheesy Vegetable Soup Ii Recipes

CHEESY VEGETABLE SOUP

Steps:

• In a large pot over medium-high heat add 2 Tablespoons butter and melt. Saute onion, celery, carrots, and garlic until tender. Add the chicken broth and potatoes and bring to a boil. Cover and cook for 15 minutes or until tender. Add the broccoli and cauliflower the last 5 minutes and cook until tender.
• In a medium-sized saucepan add the remaining 4 tablespoons butter and melt over medium-high heat. Add the flour and create a roux cooking for 3-4 minutes. Slowly whisk in the half and half.
• Pour into the soup and stir. Add the cheese and stir. Let simmer until thickened and cheese has melted. Salt and pepper to taste.

CHEESY VEGETABLE SOUP

Steps:

• In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.

CHEESE VEGETABLE SOUP II

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.

CHEESY VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in 2 tablespoons butter until tender.
• Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
• Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
• Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in cheese until melted. Add to soup and heat through.

CHEESY VEGETABLE SOUP II

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.

EASY CHEESY VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
• Stir in chili powder. Stir in rice and vegetables; cook until hot.

CREAMY CHEESY VEGETABLE SOUP

Steps:

• Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
• Boil until the vegetables are soft, stirring often.
• Add 2 cans mushroom soup, velveeta cheese, and the milk.
• Return to a boil, then simmer 30 minutes.
• Serve.
• This freezes well for OAMC.

CHEESY MIXED-VEGETABLE SOUP

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.