Best 6 Cheesy Vegetable Chili Soup Recipes
Indulge in a culinary journey with our delightful Cheesy Vegetable Chili Soup, a hearty and comforting dish perfect for chilly days. This vegetarian soup is packed with a medley of colorful vegetables, simmered in a flavorful tomato broth, and enriched with a luscious blend of cheeses. With its vibrant flavors and textures, this soup promises a satisfying and nutritious meal.
In addition to the classic Cheesy Vegetable Chili Soup, this article presents a collection of equally enticing recipes that cater to diverse dietary preferences and tastes. Explore the Vegan Lentil Soup, a protein-packed and flavorful option for plant-based enthusiasts. For those seeking a creamy and decadent experience, the Creamy Chicken and Wild Rice Soup offers a comforting embrace. If you desire a spicy kick, the Spicy Black Bean Soup delivers a bold and zesty explosion of flavors.
Each recipe is carefully crafted with detailed instructions, ensuring a seamless cooking experience for home chefs of all skill levels. Whether you seek a comforting classic or an adventurous culinary adventure, this article has something for every palate. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will warm your heart and satisfy your taste buds.
CHEESY VEGETABLE CHILI SOUP
Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.
Provided by newspapergal
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
- Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
- Stir in 1/3 cup of the cheddar cheese.
- Sprinkle each bowl with remaining cheese and top with sour cream, if desired.
Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
CHEESY VEGETABLE CHILI
This is a mild vegetable chili that uses zucchini and mushrooms. Perfect for those cool nights during late summer right thru winter.
Provided by KelBel
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
- Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
- Add zucchini, kidney beans and corn. Simmer for 30 minutes.
- Add grated chedder cheese, and stir until melted into chili.
- Serve with rice or cornbread, more cheese, sour cream and onion.
Nutrition Facts : Calories 464, Fat 19.1, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1533.6, Carbohydrate 61.3, Fiber 14.1, Sugar 17.9, Protein 21.3
CHEESY VEGETABLE SOUP II
This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!
Provided by c_goddess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 14
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.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 56.2 g, Cholesterol 71.1 mg, Fat 24.5 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1005 mg, Sugar 15.8 g
EASY CHEESY VEGETABLE SOUP
Have a one-pound bag of frozen veggies in your freezer? You're 15 minutes away from delicious homemade soup!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 15 mg, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 16 g, TransFat 0 g
CHILI CHEESE SOUP
To cut down on last minute preparation, Kyle Gray chops the vegetables from this rich soup the night before and stores them in the fridge. "It has become one of our favorite comfort foods," notes the Glendale, Arizona cook.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.
Nutrition Facts : Calories 294 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 1107mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 10g protein.
Tips:
- Prep vegetables in advance: You can chop and measure all the vegetables ahead of time to make the cooking process smoother.
- Use a variety of vegetables: The more vegetables you use, the more nutritious and flavorful your soup will be. Try using a mix of bell peppers, carrots, celery, onions, and corn.
- Don't be afraid to add spices: Chili powder, cumin, and oregano are all great spices to add to this soup. You can also add a pinch of cayenne pepper for a little heat.
- Use a good quality cheese: The cheese is what makes this soup so rich and creamy. Use a sharp cheddar cheese or a blend of cheddar and Monterey Jack cheese.
- Serve with your favorite toppings: Sour cream, avocado, and cilantro are all great toppings for this soup. You can also serve it with a side of cornbread or tortilla chips.
Conclusion:
This Cheesy Vegetable Chili Soup is a hearty, healthy, and delicious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try!
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