Best 2 Veggie Cheese Soup Recipes

Indulge in the delectable symphony of flavors that is our Veggie Cheese Soup, a culinary masterpiece that tantalizes taste buds and nourishes the soul. This vegetarian delight is a symphony of wholesome ingredients, featuring a medley of garden-fresh vegetables swimming in a velvety broth enriched with a trio of cheeses. With a rich and creamy texture, it's a symphony of flavors that will warm your heart and delight your palate.

Our collection of recipes offers a diverse selection of variations to suit your preferences. Dive into the classic rendition, where the harmonious blend of vegetables and a trio of cheeses—cheddar, Parmesan, and cream cheese—create a symphony of flavors.

For a touch of Mediterranean flair, embark on a culinary journey with our Italian Veggie Cheese Soup, where sun-ripened tomatoes, fragrant basil, and a sprinkle of Parmesan cheese add a touch of rustic charm.

Seeking a hint of spice? Our Spicy Veggie Cheese Soup infuses a fiery kick with a blend of chili peppers, cumin, and paprika, creating a tantalizing contrast with the creamy broth.

For those with dietary restrictions, our Gluten-Free Veggie Cheese Soup comes to the rescue, ensuring that everyone can savor its comforting embrace. And for a lighter option, our Low-Calorie Veggie Cheese Soup offers a guilt-free indulgence, without compromising on flavor.

Let's cook with our recipes!

VEGGIE CHEESE SOUP

Veggie Cheese Soup image

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

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces reduced-fat process cheese (Velveeta), cubed

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.

GARDEN VEGGIE CHEESE SOUP

Garden Veggie Cheese Soup image

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

Ingredients

½ cup butter
¼ cup diced celery
1 teaspoon onion powder
7 cups chicken broth
4 cups chopped cauliflower
½ cup chopped carrots
½ cup fresh green beans, cut into 1 inch pieces
1 pound processed cheese, cubed
½ cup cooking sherry
2 cups milk
1 tablespoon garlic powder
1 teaspoon salt
2 pinches ground nutmeg
⅔ cup cornstarch
1 cup water

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

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and broccoli.
Don't be afraid to experiment with different cheeses. Cheddar, Monterey Jack, and Parmesan are all popular choices, but you can also try using Gouda, Gruyère, or Swiss cheese.
Add some herbs and spices to taste. Garlic, onion powder, paprika, and thyme are all good options.
Use vegetable broth instead of water. This will give your soup a more flavorful base.
If you're using a slow cooker, cook the soup on low for 6-8 hours. If you're using a stovetop, bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
Serve the soup with a side of bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Vegetable cheese soup is a delicious and easy-to-make meal that's perfect for a cold winter day. It's also a great way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful soup that the whole family will love.