Best 12 Cheese Vegetable Soup Ii Recipes

VEGETABLE CHEDDAR CHEESE SOUP

Steps:

• In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
• Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
• Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season to taste with salt and pepper.
• Serve immediately.

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.

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.

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.

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.

VEGGIE CHEESE SOUP

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.

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 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.

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.

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.

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. ,

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.