Best 8 Veggie Cheddar Soup Recipes

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.

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.

FIVE VEGETABLE CHEDDAR SOUP

Steps:

• Chop up the onion. Remove the base and any leaves from the cauliflower, and then cut into 6-8 pieces. Remove the stems from the broccoli florets. Peel and chop the potato into cubes. Give the carrots a rough chop. If you're using regular size you may need to peel them first, but this won't be necessary for baby carrots, which is what I used.
• In a large pot combine the olive oil and butter and melt over medium heat. Once the butter is nearly melted, add the onion and cook for 2 minutes, until beginning to soften and quite fragrant. Then add the cauliflower, broccoli, and carrots and cook for another 2 minutes. The broccoli will begin to brighten and become a darker, more vibrant green. Then add the potato and minced garlic. Pour in the stock, season with a little salt and pepper, and cover the pot. Turn the heat down to medium low and cook, covered, for 15 minutes.
• Then remove the lid and continue to cook for another 18-20 minutes, until the potatoes are so soft you can easily mash one with the side of your spoon. Puree with an immersion blender or in a good blender, being careful not to spill any hot liquids. Return to low heat and stir in the cream and cheddar. Taste and season with more salt and pepper to your taste.

CHEDDAR VEGETABLE SOUP

Steps:

• In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.

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.

VEGETABLE AND CHEDDAR SOUP

Steps:

• Add potato, zucchini, carrot, celery, and scallions to slow cooker,.
• Add stock and season with salt and pepper.
• Cook on high 3-4 hours.
• Just before serving, add creamed corn, cheese and parsley.
• Serve when cheese has just melted.

CHEDDAR CHEESE SOUP

Steps:

• Saute onions in the oil for 5 minutes or until onions begin to soften.
• Stir in the potatoes, carrots, squash, black pepper, and turmeric.
• Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
• Stir in the buttermilk (or milk) and the cheese.
• Puree the soup in a blender or food processor.
• Gently reheat.
• Add salt to taste and serve.

VEGETABLE BEER CHEDDAR SOUP

Steps:

• Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
• Add onions and celery and saute until softened about 4-6 min.
• Stir in the flour.
• Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
• Add the potatoes and bring whole thing slowly to a boil.
• make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
• Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
• Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
• cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
• cook longer if you prefer them to be soft.
• Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
• Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
• Serve Hot.
• NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
• It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.