Best Cheese Topped Vegetable Soup Recipes

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CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

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

6 Tablespoons butter (divided)
1 small onion (chopped)
1 cup celery (chopped)
1 cup carrots (chopped)
3 garlic cloves (minced)
3 cups chicken broth
3 cups potatoes (peeled and cut into one inch cubes)
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1/4 cup flour
3 cups half and half
2 cups shredded cheddar cheese
Salt and pepper to taste

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

CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

This vegetarian Cheesy Vegetable Soup is loaded with a creamy cheddar cheese sauce, lots of vegetables, and plenty of flavor! A steaming hot bowl with fresh parsley on top is the answer to all of your comfort food cravings.

Provided by Pamela

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 11

2 cups vegetable broth
10 oz bag frozen green beans
1 cup frozen corn
3 potatoes (peeled and diced)
1 carrot (peeled and diced)
2 tablespoons butter
1/4 cup flour
1 cup milk
8 oz shredded cheddar cheese ((if you want extra creamy, use Velveeta))
pepper to taste
fresh parsley (optional)

Steps:

  • Bring your vegetable broth to a boil in a large pot. Add green beans, corn, potatoes and carrots to the pot and cook on medium heat for 20 minutes.
  • In a medium sized saucepan, melt the butter over medium high heat. Whisk in the flour, constantly stirring. Add in milk and continue to stir. Add in cheese and stir for about 5 minutes, or until your sauce thickens and cheese is melted.
  • Pour cheese sauce into pot of vegetables. Sprinkle with a pinch of pepper and stir. Cook for 5 more minutes.
  • Serve in bowls with fresh parsley on top (optional).

VEGETABLE CHEESE SOUP I



Vegetable Cheese Soup I image

A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 8

1 (15 ounce) can creamed corn
1 cup peeled and cubed potatoes
1 cup chopped carrots
½ onion, chopped
1 teaspoon celery seed
½ teaspoon ground black pepper
2 (14.5 ounce) cans vegetable broth
1 (16 ounce) jar processed cheese sauce

Steps:

  • In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
  • Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 32.1 g, Cholesterol 56 mg, Fat 16.5 g, Fiber 3.2 g, Protein 11.9 g, SaturatedFat 9.9 g, Sodium 1747.2 mg, Sugar 11 g

EASY CHEESY VEGETABLE SOUP



Easy Cheesy Vegetable Soup image

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

4 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown or white rice
1 bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

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

QUICK SAVORY CHEESE SOUP



Quick Savory Cheese Soup image

This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.

CREAMY CHEESY VEGETABLE SOUP



Creamy Cheesy Vegetable Soup image

One of the nurses I work with gave me this recipe it is wonderful. The frozen hashbrowns are used more as a thickening agent. My family loves this. During cooking make sure you stir well or it may stick to bottom of pan. This freezes well.

Provided by kzbhansen

Categories     Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 cups water
4 chicken bouillon cubes
1 (30 ounce) bag frozen hash browns, shredded
1 (16 ounce) bag california-blend frozen vegetables
2 (15 3/4 ounce) cans cream of mushroom soup
1 lb Velveeta cheese, cubed
1 cup milk

Steps:

  • Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
  • Boil until the vegetables are soft, stirring often.
  • Add 2 cans mushroom soup, velveeta cheese, and the milk.
  • Return to a boil, then simmer 30 minutes.
  • Serve.
  • This freezes well for OAMC.

Nutrition Facts : Calories 521.5, Fat 32.5, SaturatedFat 15.2, Cholesterol 49.3, Sodium 1986.4, Carbohydrate 44.7, Fiber 2.1, Sugar 8.2, Protein 15.6

CHEESY VEGETABLE SOUP



Cheesy Vegetable Soup image

My favorite soup recipe ever! My mom got this out of Country Woman magazine years ago, and I still beg her to make it for me now that I'm grown with two kids. It is simply delicious.

Provided by Photo Momma

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups cabbage, shredded or chopped
1 1/2 cups frozen lima beans, thawed
1 cup carrot, sliced
1 cup potato, peeled and diced
1 tablespoon chicken bouillon granule
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
1 cup half-and-half cream
1 1/2 cups cheddar cheese, shredded

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 and heat through.

Nutrition Facts : Calories 304.9, Fat 20.3, SaturatedFat 12.7, Cholesterol 61.2, Sodium 401.3, Carbohydrate 20.4, Fiber 3.4, Sugar 2.9, Protein 11.6

VEGETABLE CHEESE SOUP



Vegetable Cheese Soup image

This soup takes a little work, but it's worth it in my opinion. It's comfort in a bowl and I love it in the winter time.

Provided by quirkycook

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup finely chopped carrot
1 cup celery
1 cup broccoli
1 cup cauliflower
1 cup and green onion (include the tops but keep them separate)
1/2 cup butter
1 cup flour
4 cups milk
4 cups chicken stock
1 (15 ounce) jar Cheez Whiz
1/4 teaspoon cayenne pepper
1 tablespoon prepared mustard
salt and pepper

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.

CHEESE VEGETABLE SOUP I



Cheese Vegetable Soup I image

Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting.

Provided by Alice W. Conn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h30m

Yield 5

Number Of Ingredients 10

1 pound ground beef
1 (10 ounce) package frozen corn kernels
1 cup cubed potatoes
1 cup thinly sliced celery
1 cup sliced carrots
½ cup chopped onion
2 cups water
2 cubes beef bouillon cube
¾ teaspoon hot pepper sauce
1 (16 ounce) jar processed cheese sauce

Steps:

  • Brown the ground beef and drain.
  • Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
  • Add cheese sauce and gently stir until well blended.

Nutrition Facts : Calories 621.4 calories, Carbohydrate 29.4 g, Cholesterol 144.4 mg, Fat 43.5 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 21.6 g, Sodium 1935.4 mg, Sugar 10.4 g

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY VEGETABLE CHEESE SOUP



Creamy Vegetable Cheese Soup image

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

2 quarts water
2 cups diced potatoes
½ cup chopped onion
2 cups chopped celery
1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta)

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

VEGETABLE CHEESE SOUP II



Vegetable Cheese Soup II image

Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.

Provided by JARRELL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h15m

Yield 7

Number Of Ingredients 8

1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups water
1 tablespoon minced onion
¼ tablespoon garlic powder
salt to taste
ground black pepper to taste
32 ounces processed cheese food, cubed

Steps:

  • In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
  • On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.

Nutrition Facts : Calories 550.5 calories, Carbohydrate 26.1 g, Cholesterol 89.9 mg, Fat 37.1 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 21.4 g, Sodium 1853.3 mg, Sugar 0.6 g

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