Best 2 Veggie Cheese Soup Recipes
Welcome to the realm of culinary delights! If you're a food enthusiast seeking a delectable and nutritious twist to your culinary repertoire, look no further than this guide to creating the ultimate veggie cheese soup. Whether you're a novice in the kitchen or a seasoned chef, this article will lead you on a savory journey, transforming simple ingredients into a creamy, comforting bowl of goodness. Discover the art of crafting a rich, flavorful soup that caters to diverse dietary preferences, tantalizing your taste buds and leaving you craving more. Embark on this culinary adventure, where vegetables dance harmoniously with creamy cheese, creating a symphony of flavors that will leave you utterly satisfied.
Let's cook with our recipes!
GARDEN VEGGIE CHEESE SOUP
I came up with this while trying to use up stuff in the fridge and everyone loved it.
Provided by Lori Turcotte
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt butter. Stir in celery and onion powder and cook 5 minutes. Pour in chicken broth and stir in cauliflower, carrots and green beans. Simmer until tender, about 10 to 15 minutes.
- Stir in cheese until melted. Stir in sherry, milk, garlic powder, salt, and nutmeg. Combine cornstarch and water in a bowl until cornstarch is dissolved. Stir into soup. Cook, stirring, until thickened and heated through.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 18.8 g, Cholesterol 64.6 mg, Fat 21.9 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 13.3 g, Sodium 1053.6 mg, Sugar 7 g
VEGGIE CHEESE SOUP
My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served. -Jean Hall, Rapid City, South Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended., Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 682mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- Use a variety of vegetables: This will give your soup more flavor and texture. Some good options include carrots, celery, onions, potatoes, and broccoli.
- Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
- Use a good quality cheese: This will make a big difference in the taste of your soup. A sharp cheddar or Parmesan cheese are good options.
- Season your soup to taste: Add salt, pepper, and other seasonings until it tastes just the way you like it.
- Serve your soup with a side of bread or crackers: This will help to soak up the broth and make it even more satisfying.
Conclusion:
Veggie cheese soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with vegetables and cheese, and it is sure to warm you up from the inside out. So next time you are looking for a quick and easy meal, give veggie cheese soup a try. You won't be disappointed!
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