Cheesy Vegetable Soup With Homemade Croutons
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 cup celery, diced
- 1 cup onion, diced
- 4 chicken bouillon cubes
- 4 cups water
- 3 cups potatoes, cubed
- 1 cup carrot, shredded
- 10 ounces frozen creamed corn
- 10 ounces frozen mixed vegetables
- 10 3⁄4 ounces cream of chicken soup
- 1 1⁄2 lbs Velveeta cheese, cubed
- salt and pepper
-
Croutons for Cheesy Vegetable Soup
- 3 tablespoons butter
- 1⁄4 teaspoon onion salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon italian seasoning
- 1 buns or 1 dinner roll
directions
-
For Soup:
- In a large saucepan, bring the water to a boil.
- Add celery, onion and bouillon.
- Reduce to medium heat and cook for 20 minutes.
- Add potatoes, carrots, corn, mixed vegetables, and soup. Cook until the vegetables are tender.
- Reduce the heat to low and add the cheese.
- Cook, stirring gently until the cheese has melted and the soup is hot. Do not boil.
- Add salt and pepper to taste.
- Serve with croutons.
-
For Croutons:
- Melt butter in the microwave and sprinkle with onion salt, garlic powder and Italian Seasoning.
- Stir together.
- Cut up sandwich bun and stir into butter mixture to coat.
- Microwave 1 minute and stir.
- Microwave 30 seconds and stir.
- Microwave 20 seconds and stir.
- Microwave 20 seconds and stir.
- Pour onto something cool.
- These crisp up best by making one bun at a time. Each bun makes enough for two bowls. You can use any leftover bun, roll, etc that you have.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.