VEGETABLE CHEESE SOUP RECIPE: HOW TO MAKE IT
"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.
Nutrition Facts : Calories 324 calories, FatContent 23g fat (16g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 948mg sodium, CarbohydrateContent 15g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
VEGETABLE CHEESY SOUP RECIPE | ALLRECIPES
This cheesy vegetable soup is a meal in its self. Serve with French bread and enjoy ...
Provided by Lou Colden
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
- Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
- Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.
Nutrition Facts : Calories 385.7 calories, CarbohydrateContent 33 g, CholesterolContent 46.2 mg, FatContent 22.4 g, FiberContent 4.4 g, ProteinContent 16.7 g, SaturatedFatContent 10.4 g, SodiumContent 596.3 mg, SugarContent 7.3 g
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