Indulge in a delectable journey of flavors with our creamy vegetable soup with cheese. This comforting dish is a symphony of fresh vegetables, creamy broth, and melted cheese that will warm your soul on a chilly day. Featuring a medley of colorful vegetables like carrots, celery, onions, and bell peppers, this soup is packed with nutritional goodness. The rich and creamy broth is made with a combination of milk, cream, and vegetable stock, creating a velvety texture that will tantalize your taste buds. Topped with a generous amount of melted cheese, this soup takes on an irresistible cheesy goodness that will leave you craving for more. Our article not only features the classic creamy vegetable soup with cheese recipe but also offers delightful variations that cater to different dietary preferences and taste profiles. From a vegan-friendly version to a spicy Mexican-inspired soup, you'll find a recipe that suits your culinary desires. Get ready to embark on a culinary adventure as we explore the world of creamy vegetable soups with cheese.
Check out the recipes below so you can choose the best recipe for yourself!
VELVETY VEGETABLE-CHEESE SOUP
Enjoy this cheesy vegetable soup that's as easy as it is velvety. This vegetable soup uses prepared broth, a package of frozen veggies, & cubed VELVEETA.
Provided by My Food and Family
Categories Soup Recipes
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 11 g
CREAMY CHEESY VEGETABLE SOUP
Steps:
- In a stock pot over medium heat, melt 1 Tbsp of the butter and the 1 Tbsp olive oil. Add in the diced carrots, celery and onion. Saute 5-7 minutes. Add garlic and saute 30 seconds more.
- Add in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 15-20 minutes or until the veggies tender. Stir in broccoli and corn and cook 2-3 minutes longer or until veggies are tender and heated.
- Meanwhile, in a large sauce pan, melt remaining 4 Tbsp butter. Whisk in flour and cook for 1 minute. While whisking vigorously, slowly pour in milk.
- Cook stirring constantly until mixture begins to gently boil and thicken. Then stir in the heavy cream. Remove from heat and once all veggies are tender in the stock pot, pour the milk/cream mixture into the vegetable soup and stir. Season with the salt and pepper.
- Lower heat and stir in the shredded cheese. Cook until cheese is melted. Serves 4 to 6.
CHEESY VEGETABLE SOUP
Cheesy Vegetable Soup is jam packed with tender vegetables in a creamy cheesy soup. This soup has amazing flavor and is so comforting in the winter!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 518 kcal, Carbohydrate 28 g, Protein 18 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 114 mg, Sodium 863 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CREAMY VEGETABLE CHEESE SOUP
This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables.
Provided by KIMRDH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.2 g, Cholesterol 34.2 mg, Fat 12 g, Fiber 1.8 g, Protein 16.2 g, SaturatedFat 6 g, Sodium 1639.9 mg, Sugar 7.4 g
CREAM CHEESE VEGETABLE SOUP
Make and share this Cream Cheese Vegetable Soup recipe from Food.com.
Provided by Mexi-Rosie
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onion and garlic in butter or margarine.
- Add carrot, celery and bell pepper and cook , stirring until they soften.
- Add milk and cream cheese and mix, stirring, until cream cheese melts.
- Add the white spreadable processed cheese.
- Season with powdered chicken bouillon, to taste.
Nutrition Facts : Calories 417.4, Fat 34.6, SaturatedFat 21.7, Cholesterol 112, Sodium 967.1, Carbohydrate 15, Fiber 1.2, Sugar 4.9, Protein 12.7
WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
- Prep ahead: To save time, chop the vegetables and cheese the day before. You can also make the soup base ahead of time and store it in the refrigerator for up to 3 days.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your soup. Some good options include carrots, celery, onions, potatoes, broccoli, and cauliflower.
- Add a touch of creaminess: For a richer, creamier soup, add a cup of milk, cream, or coconut milk. You can also blend a portion of the soup until smooth and then add it back to the pot.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
- Serve with your favorite toppings: Some popular toppings for creamy vegetable soup include croutons, shredded cheese, sour cream, and chopped fresh herbs.
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