Best Garden Cheese Soup Recipes

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

GARDEN CHEESE SOUP

Garden Cheese Soup image

You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.

Provided by Stacey A.

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

Time 55m

Yield 9

Number Of Ingredients 14

Ingredients

1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons margarine
⅔ cup all-purpose flour
4 cups water
1 cup chopped carrots
1 large potato, peeled and diced
6 cubes chicken bouillon
1 tablespoon chopped fresh chives
salt to taste
ground black pepper to taste
2 ½ cups shredded Cheddar cheese
3 cups milk

Steps:

In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

Nutrition Facts : Calories 276 calories, Carbohydrate 22.9 g, Cholesterol 39.9 mg, Fat 14.7 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 1047.8 mg, Sugar 6 g

GARDEN CHEESE SOUP

Garden Cheese Soup image

Make and share this Garden Cheese Soup recipe from Food.com.

Provided by Toadi

Categories Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup celery, diced
1 cup onion, diced
2 tablespoons butter
2/3 cup flour
5 cups water
6 chicken bouillon cubes
4 cups frozen broccoli carrots cauliflower mix
4 cups frozen hash brown potatoes
2 1/2 cups cheddar cheese, shredded
1/4 teaspoon pepper
3 cups half-and-half

Steps:

In a large kettle, cook celery and onion in butter until tender.
Stir in flour until smooth. Gradually add water then bouillon cubes, pepper and vegetables.
Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not boil).

Nutrition Facts : Calories 428, Fat 26.2, SaturatedFat 16.1, Cholesterol 78.7, Sodium 1036.8, Carbohydrate 33.7, Fiber 2.3, Sugar 2, Protein 15.6

QUICK GARDEN CHEESE SOUP

Quick Garden Cheese Soup image

I made this soup for a scrapbooking retreat a few years ago. It was my first time making it and fortunately it was a success.

Provided by Melissa Snow

Categories Other Soups

Number Of Ingredients 11

Ingredients

1 c celery; sliced
1 c onion; chopped
2 Tbsp margarine
2/3 c flour; unsifted
4 c water
2 Tbsp instant bouillon-chicken flavor or 6 chicken flavor bouillon cubes
1/4 tsp pepper
2 c frozen broccoli, cauliflower and carrot combo
1 c frozen hash brown potatoes
3 c milk or half and half
2 1/2 c cheddar cheese; shredded

Steps:

1. In large kettle or dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water then bouillon, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.