CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CREAM OF BROCCOLI CHEESE SOUP
"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CREAM OF SPINACH CHEESE SOUP
Give yourself a delicious calcium boost with this cream of spinach soup. I like to serve it with a green salad. You can also add 2 cups of cubed cooked chicken, if you wish. -Maria Regakis, Saugus, Massachusetts.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the broth, spinach, onion powder and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
Nutrition Facts : Calories 297 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
CREAM OF CHEESE SOUP
Make and share this Cream of Cheese Soup recipe from Food.com.
Provided by Dave C
Categories Cheese
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over medium heat.
- Cook and stir onions and celery in butter until onions are tender, about 8 minutes.
- Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg.
- Heat to boiling over medium heat, stirring constantly; stir in wine.
- Heat to boiling.
- Boil and stir 1 minute.
Nutrition Facts : Calories 149.7, Fat 12.4, SaturatedFat 7.8, Cholesterol 35.3, Sodium 100.5, Carbohydrate 4.1, Fiber 0.7, Sugar 1, Protein 1.7
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
CREAM OF CAULIFLOWER CHEESE SOUP
I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.
Provided by Parsley
Categories Cauliflower
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
- Lower heat medium.
- Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
- Add in shredded cheese; stir frequently until heated through and cheese is melted.
- Remove from heat. Puree in batches in blender or food processor. Serve.
Nutrition Facts : Calories 181.9, Fat 12.4, SaturatedFat 7.8, Cholesterol 39, Sodium 277, Carbohydrate 9.3, Fiber 3.1, Sugar 3.3, Protein 9.9
CREAM CHEESE CHICKEN SOUP
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. -Kathleen Rappleye, Mesa, Arizona
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CREAM OF BROCCOLI CHEESE SOUP I
Our favorite anytime soup. Very quick and easy.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
- Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
- Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 37.6 g, Cholesterol 96.9 mg, Fat 24 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 1450.3 mg, Sugar 12 g
CREAM OF BROCCOLI CHEESE SOUP
Make and share this Cream of Broccoli Cheese Soup recipe from Food.com.
Provided by 2atdiemer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook the onions in the margarine until soft.
- Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
- Whisk in the milk, reduce heat and stir occasionally.
- Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
- As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
- When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.
CREAM OF ONION AND CHEESE SOUP
Make and share this Cream of Onion and Cheese Soup recipe from Food.com.
Provided by Mimi Bobeck
Categories Winter
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in pan and add the diced onions.
- Cook until brown.
- Add flour, stirring constantly.
- Add milk (a little at a time), stirring constantly.
- When soup is hot and thickened, add cheese and stir until it's all combined.
- Season with salt, pepper, paprika and serve.
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CREAMY CHEESE SOUP RECIPE | ALTON BROWN
From altonbrown.com
4.2/5 (16)Category Soups & SandwichesServings 4Estimated Reading Time 1 min
- Melt the butter in large heavy-bottomed soup pot set over medium-high heat. Add the onion, carrot, celery, and 1/2 teaspoon salt, and cook until the vegetables begin to soften, stirring occasionally, 5 to 7 minutes. Reduce the heat to medium, sprinkle the flour over the vegetables, and cook, stirring constantly, for 2 to 3 minutes.
- Increase the heat to high, gradually add the chicken stock, and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer until vegetables are soft, approximately 30 minutes.
- Remove the bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender (see note). If using a conventional blender, return to pot after blending, then season. Gradually add the cheese, one small handful at a time, and stir until melted before adding next handful. Stir in the Worcestershire sauce, Tobasco sauce, white pepper, and Marsala. Taste and add additional salt, if desired. Return the soup to low heat until warmed through.
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