Best Cream Cheese Vegetable Soup Recipes

Cream of Broccoli Vegetable Cheese Soup image

Provided by Parsley

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 large head of broccoli, chopped
1 onion, chopped
1 large leek, chopped white and light green parts
2 medium potatoes, peeled and diced
1 celery rib, chopped
1 cup chopped carrot
2 garlic cloves, minced
2 tablespoons chicken soup base
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup flour
1 cup fat-free half-and-half, can use regular
2 cups shredded gouda cheese (any mild cheese is good too) or 2 cups cheddar cheese (any mild cheese is good too)
salt, to taste

Steps:

Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
Using an immersion blender (or use a food processor or blender) puree.
Retun to pot.
In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
Add the butter/flour roux to the soup pot.
Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
Add salt and/or more pepper to taste.

Nutrition Facts : Calories 158.8, Fat 5.2, SaturatedFat 3.1, Cholesterol 13, Sodium 139.9, Carbohydrate 24.9, Fiber 4.2, Sugar 5.1, Protein 5.1

Cream Cheese Vegetable Soup image

Provided by Mexi-Rosie

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (8 ounce) cream cheese
1 small onion, chopped
2 medium carrots, diced
1/2 cup green bell pepper, diced
1 cup white Cheez Whiz (cheese spread)
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, finely chopped
1 celery, chopped
3 cups milk
chicken bouillon powder

Steps:

Nutrition Facts : Calories 417.4, Fat 34.6, SaturatedFat 21.7, Cholesterol 112, Sodium 967.1, Carbohydrate 15, Fiber 1.2, Sugar 4.9, Protein 12.7