Best 19 Vegetable Cheese Soup I Recipes

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.

CHEESE VEGETABLE SOUP I

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.

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

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 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.

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. ,

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-TOPPED VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until heated through and vegetables are tender., Ladle the soup into ovenproof bowls. Top each with croutons and cheese. Broil 6 in. from the heat until cheese is melted.

VELVETY VEGETABLE-CHEESE SOUP

Steps:

• Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
• Mash vegetables to desired consistency.
• Stir in VELVEETA; cook 5 min. or until VELVEETA is completely 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:

• Turn vegetables into saucepan. Add onions, flour, salad herbs, salt and black pepper. Mix until vegetables are coated with the flour.
• Add chicken broth and milk. Heat to boiling, stirring constantly. Cook until thickened, about 5 minute.
• Just before serving, blend in th cheddar cheese and cream cheese if used. taste the soup and add mustard as desired. Serve immediately.
• Good seved with ham sandwiches, crisp vegetables, and fresh fruit for dessert.

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.

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.

VEGETABLE-CHEESE SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Sauté 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.

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.

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.

VEGETABLE CHEESE SOUP

Steps:

• Chop all the vegetables and place in a large pot.
• Cover with water, and bring to a boil. Boil until vegetables are tender (about 15 minutes).
• When vegetables are done, drain the water off the vegetables.
• Return vegetables to pot.
• Add chicken, soup and milk.
• Add more or less milk to your desired thickness.
• Add cheese.
• Stir until heated through.
• You can place in a crock-pot to keep warm if not serving right away.

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

EASY VEGETABLE-CHEESE SOUP

Steps:

• Heat broth to boiling in 3-quart saucepan over medium-high heat. Stir in remaining ingredients except cheese dip.
• Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes, stirring occasionally, until vegetables are crisp­tender. Remove from heat. Stir in cheese dip until melted.