Cheesy Garden Vegetable Soup recipe
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- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
A super-easy cheesy soup that's not only delicious, but jam-packed full of celery, carrots and potato. Serve as a starter, for lunch or dinner with crusty fresh bread.
13 people made this
IngredientsMakes: 8 - 10 servings
- 160g chopped onion
- 120g chopped celery
- 2 cloves garlic, finely chopped
- 30g margarine
- 85g plain flour
- 950ml water
- 120g chopped carrots
- 1 large potato, peeled and diced
- 6 cubes chicken stock
- 1 tablespoon chopped fresh chives
- salt to taste
- ground black pepper to taste
- 275g grated Cheddar cheese
- 700ml milk
MethodPrep:20min ›Cook:35min ›Ready in:55min
- In a 6-litre pot, saute celery, onion and garlic in margarine until soft.
- Stir in flour. Gradually add water and then vegetables, stock cubes and chives. Bring to the 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.
Reviews & ratingsAverage global rating:(13)
Reviews in English (11)
by Pamela Frechette
I had trouble w/ the carrots cooking in the amount of time the recipe called for. It took at least 40 min for them to be tender, and I chopped them fairly small. I would recommend dicing them instead. I would also recommend not adding the flour to the veggies first. Next time I make this, I'll add the stock (I used stock in place of boullion & water) to the veggies and simmer till tender. Then, stir the flour into the milk and add that to the soup along w/ the cheese. This will allow more time if needed for the veggies to cook w/o affecting the texture, as I noticed the soup was slightly grainy from having to cook it too long. Otherwise, the taste was lovely and my children went back for seconds. ETA: I also thought 2/3 cup of flour was alot. It could probably be cut back to 1/3 cup w/ success.-18 Oct 2009
by Steph's Kitchen
This soup was phenomal! My hubby loved it! My tweaks: did as others and sauteed the garlic with onions and celery; I decreased cheese to two cups; used skim milk; added an extra 1/2c. potatoes, probably 1-1/2c. cauliflower. Could have added some broccoli or more carrots or cauliflower. My young boys gobbled it right up! Thanks for sharing! Oh, and I didn't add any salt, just 1/2t. pepper. The salt from the bouillon was enough for us.-07 Sep 2010
- ¼ cup olive oil
- 1½ cups onions, chopped
- 2 cups leeks, chopped, white part only (approximately 3 medium leeks)
- 1 tablespoon garlic, minced
- 4 cups cabbage, chopped
- 3 cups carrots, peeled and sliced into rounds
- 3 cups celery, chopped
- 3 quarts chicken or vegetable stock (homemade broth recipe)
- 2 (28-ounce) cans petite diced tomatoes
- 4 cups potatoes, diced
- 1 (10-ounce) box frozen corn
- 1½ teaspoons dried thyme
- 2½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- Heat oil in large pot over medium heat. Sauté onion, leeks and garlic until soft, about 5 minutes.
- Add cabbage, carrots and celery, and continue to cook for 5-10 minutes, stirring occasionally.
- Add the stock, increase heat to high, and bring to a simmer. Once simmering, add the tomatoes, potatoes and herbs.
- Reduce heat to low and simmer 25-30 minutes, or until vegetables are fork-tender.
- Add frozen corn, salt and pepper in last 5 minutes of cooking.
Nutrition Facts (per serving): Calories – 473, Fat – 10.6g, Dietary Fiber – 10.1g, Protein – 48.5g, Calcium – 9%, Iron – 39%, Potassium – 31%
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Hearty Vegan Vegetable Soup Recipe with Sweet Potatoes and Chickpeas
This comforting vegan vegetable soup recipe is full of hearty goodness with sweet potatoes and chickpeas and a touch of rosemary. Nourish your body and soul!
While peak season for sweet potatoes is October through December, you can typically find them year-round. These orange hued gems are full of health benefits which make them the ideal addition to this vegan soup recipe. Just one sweet potato has approximately triple the recommended daily allowance of vitamin A which aids the immune system. Sweet potatoes are also a great source of vitamin C, manganese, copper, pantothenic acid, vitamin B6, biotin, potassium, and fiber.
The trick to making soup filling and sustaining is to fill it with fibrous ingredients like chickpeas, also known as garbanzo beans. Homemade beans work great in this recipe, especially if you cook them with kombu which will help you digest them more easily.
Rosemary, another key ingredient in this soup, adds a fragrant touch that complements the sweet potatoes. Rosemary has been shown to have immune system boosting properties which may help ward off the dreaded winter cold.
This soup is extremely versatile, so the vegetables in it can be varied. You can easily swap the sweet potatoes for a winter squash or pumpkin if that’s what you have on hand. Feel free to play around with the ingredients!
Place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and thyme and continue to cook for 5 minutes. Add potatoes, spinach, salt, and red and black pepper cook 3 minutes. Add water, zucchini, beans, pasta, and tomatoes to the saucepan cook an additional 8 minutes. While soup is cooking, place the basil, remaining oil and cheese in a small food processor blend until smooth. Swirl basil mixture into the soup just until combined and serve.
Recipe makes eight 2 cup servings.
Need a nutritious, satisfying, one-pot meal that’s quick to make, and packed with flavor? This minestrone soup recipe makes a wonderfully tasty meal, chunky with beans and 6 different vegetables. We’ve improved on the traditional with bacon, for added richness and flavor.
If minestrone soup calories are a concern, simply omit the bacon use 1 tbsp. GOYA® Extra Virgin Olive Oil to sauté the vegetables. Then finish each bowl of soup with a drizzle of this “liquid gold”. The bold, aromatic flavor of the Spanish oil will compensate for the loss of the bacon.
Easy potage recipe
This version brings me right back to her kitchen. It has a base of onions, carrots and celery, and is scented with garlic and thyme. The soup is thickened with sweet potatoes, giving it a savory-sweet flavor. Since there’s no added cream and is made with simply with water, it’s ultra healthy yet tastes totally seductive. Best of all, it comes together in less than forty minutes. To make a meal of it, I serve the soup with cheesy baguettes, my own American-grilled-cheese interpretation.
- 1 large head garlic
- 2 tablespoons olive oil (plus more to drizzle on garlic cloves)
- 2 cups yellow onion (chopped)
- 1 tablespoon parsley (flat leaf, finely chopped)
- 1/2 tablespoon thyme (fresh, finely chopped)
- 15 garlic cloves (peeled)
- 4 cups vegetable stock (low sodium, divided)
- 2 tablespoons lemon juice (fresh)
- 1/2 cup soy milk (preferably a refrigerated variety)
- 3/4 teaspoon salt (plus more to taste)
- black pepper to taste
- Garnish: fresh chopped parsley
- Garnish:lemon zest
Preheat the oven to 350 F.
Drizzle the garlic head with olive oil, wrap in foil and place in the oven for 1 hour, or until lightly golden and very soft and fragrant. Let garlic cool until it can be handled. Using your fingers, gently squeeze the cloves to release them from their skins into a bowl, and set aside. Discard the skins.
In a medium-sized, heavy-bottom stock pot or saucepan, heat the olive oil over medium-high heat. Add the onions, parsley, and thyme and cook until the onions are just softened - about 3 minutes. Add both the fresh and roasted garlic, and cook, stirring often, until the onions are translucent, about 3 to 4 minutes more. Add the vegetable stock and lemon juice, turn down the heat and let the soup simmer, covered, for 35 to 40 minutes, or until the garlic is very tender.
Working 1 to 2 cups at a time, process the soup in a blender, transferring the soup to another bowl or saucepan. (Note: be careful not to overwhelm the blender never fill a blender with a hot liquid more than half-way full and make sure the lid is on securely before processing.) Transfer the pureed soup to the saucepan, add the dairy-free soy milk and salt, and return the mixture to a simmer. (Do not bring to a boil.)
Add additional salt and pepper to taste, garnish with fresh parsley and lemon zest, and serve.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Vegetable Soup is the PERFECT dish for a cold day, made with hearty potatoes and corn, green beans, celery, carrots, and onions in a seasoned chicken broth.
I can honestly say that this is one of my favorite soup recipes of all time. I like to serve this with toasted garlic bread, a side salad, and some cheddar or parmesan cheese on top.
This vegetable soup recipe is really versatile. You can use whatever veggies that are in season, or this is a great recipe to use up leftover veggies from the night before. I’ve also made this using Italian seasoning or oregano, parsley, and thyme with various different types of broth before with a lot of success.
I usually make this on the stovetop because it’s pretty quick to throw together, but it does really well in both the slow cooker and the instant pot. Once you try this soup recipe, you will never look at the store-bought stuff the same way again.
4 cups vegetable or chicken broth
4 cups fresh tomatoes, diced
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 cup sliced carrots
1 cup chopped celery
1/2 chopped onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup green beans, cleaned and trimmed
2 cloves garlic, finely chopped
1 bay leaf (remove at end of cooking)
1 1/2 cup uncooked rotini or macaroni pasta
fresh grated Parmesan cheese
Mix all ingredients except pasta in 4- to 5-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese and pesto, to taste.
Vegetable Garden Minestrone Soup
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This minestrone soup recipe is loaded with fresh vegetables!
Vegetable Garden Minestrone Soup Recipe
An Olive Garden Minestrone Soup Copycat Recipe Using Fresh Vegetables.
I make this minestrone soup recipe a lot during the summer. I make it primarily because my family loves this Olive Garden Minestrone Soup Copycat recipe, but I also make it because it is &ldquoa bit of this and a bit of that&rdquo soup recipe which makes it perfect for using up the odd vegetables and herbs from my garden.
My recipe is my attempt to mimic the flavors of Olive Garden&rsquos Minestrone Soup. I believe the flavor is very close, but I have used fresh vegetables and fresh herbs where I can. I do provide measurements for dried herbs in case you don&rsquot have access to fresh herbs. Here are tips for substituting fresh herbs for dried herbs in recipes.
If a recipe calls for you to boil the vegetables in liquid for more than ten minutes, replacing frozen or canned vegetables with fresh vegetables will not increase the cooking time (but does increase the prep time). Most fresh vegetables will cook in boiling liquid in less than ten minutes. Some vegetables, like potatoes, will need to be cut into bite size pieces to cook in that amount of time. If a recipe does not require 10 minutes of boiling, you can steam your raw vegetables in a double boiler for 7 &ndash 10 minutes before adding them in place of canned or frozen in your recipe. Since this recipe calls for a total of 30 minutes of boiling, I do not have to make any adjustments for the fresh vegetables.