Best Cheddar Vegetable Soup Recipes

CREAMY CAULIFLOWER VEGETABLE CHEDDAR SOUP

Creamy Cauliflower Vegetable Cheddar Soup image

Just wanted to add other veggies to my cauliflower cheddar Soup. Viola' !

Provided by Denise Miles

Time 35m

Number Of Ingredients 10

Ingredients

3 c cauliflower-cleaned and chunked
1 medium onion-chopped
1 c carrots -chopped
1 c yellow squash-chopped
1 c zucchini-chopped
4 c chicken stock
2 c sharp shredded cheddar
3 Tbsp butter
3 Tbsp flour
2 c milk

Steps:

1. Secure a 6 quart stock pot. Add in 4 Oil. Add in 4 T. Butter. Add in all chopped on celery, onion and veggies..
2. Saute' on med heat until tender. Add in a little chicken stock and cover. Consistently stirring until everything is tender.
3. Add in the rest of the chicken stock. Using an immersion blender, slowly blend up all until somewhat smooth.
4. In a separate sauce pan, make a Roux. After roux thickens, wisk in cheese. Stir to combined.
5. Serve and Enjoy! Serve with crusty bread or salad

CHEDDAR VEGETABLE SOUP

Cheddar Vegetable Soup image

After one taste, this cozy soup from Lisa Welch of Germantown, Tennessee is bound to become a family favorite. It's a snap to stir up with leftover Cheddar Cheese Sauce and frozen vegetables.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded cheddar cheese, optional

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.

Nutrition Facts :

CHEESY CHEDDAR VEGETABLE SOUP

Cheesy Cheddar Vegetable Soup image

Shredded cheddar cheese adds flavor to this smooth-as-silk soup that's loaded with good-for-you cabbage, carrots, lima beans and potatoes. "This filling dish is always a crowd pleaser on cold winter days," Dana Worley of Lebanon, Tennessee reports.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups shredded cabbage
1-1/2 cups frozen lima beans, thawed
1 cup sliced carrots
1 cup diced peeled potatoes
1 tablespoon chicken bouillon granules
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups whole milk
1 cup half-and-half cream
1-1/2 cups shredded cheddar cheese
Minced fresh parsley

Steps:

In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender., Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 580mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

VEGETABLE BEER CHEDDAR SOUP

Vegetable Beer Cheddar Soup image

I got the basic recipe from a Cooking Club of America cookbook. There is a lot of flavor to this and you can play with the taste by varying your cheese and/or beer

Provided by Nate Kristen

Categories Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1 medium onion (chopped)
1 stalk celery (Chopped)
1/2 cup flour
1 (14 1/2 ounce) can vegetable broth
2 cups milk
1 large potato (diced in small chunks)
3 cups broccoli (chopped)
1 cup beer
8 ounces grated extra-sharp cheddar cheese
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce

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.