BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
SLOW-COOKED SAVORY CHEESE SOUP
This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. -Ann Huseby, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.
Nutrition Facts : Calories 256 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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
HEARTY CHEESE SOUP
This soup is a stick-to-the-ribs pleaser. Chunky and cheesy, this rich, creamy soup is simply wonderful during cold winter months. If your family prefers the flavors of cheeseburger soup, substitute lean ground beef for the ground turkey. -Cathy Smith, Amarillo, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.
Nutrition Facts : Calories 208 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 833mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CHEDDAR CHEESE SOUP
My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Nutrition Facts :
CANADIAN CHEDDAR CHEESE SOUP
Make and share this Canadian Cheddar Cheese Soup recipe from Food.com.
Provided by Kat2355
Categories One Dish Meal
Time 20m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan, and sauté onion and carrots until tender.
- Blend in flour, paprika, dry mustard and bouillon cubes.
- Gradually stir in milk and water.
- Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
- Remove from heat.
- Gradually add cheese, continually stirring until melted.
- Serve immediately sprinkled with chopped parsley.
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
Steps:
- Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
- 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 for 30 minutes or until vegetables are soft.
- Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CHEESE SOUP III
Creamy low fat vegetarian soup.
Provided by Debra B.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan over high heat, combine the broth, potatoes, onions, carrots and celery. Bring to a boil and reduce heat to low. Cover and simmer about 15 minutes, or until potatoes are tender. Mash lightly with a potato masher.
- Add American cheese, milk and hot sauce and continue cooking over low heat until cheese melts, stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley and hot pepper sauce, if desired.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 26.7 g, Cholesterol 3.2 mg, Fat 0.6 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 546.7 mg, Sugar 5.7 g
CHUNKY CHEESE SOUP
Although winters in Virginia are not necessarily harsh, it still gets cold enough to chill you to the bones. This tasty soup warms you through and through.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. , In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup.
Nutrition Facts : Calories 267 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CROCKED MACARONI AND CHEESE
Ohhh, it's Heaven in a crockpot!! Tender little noodles swimming in a creamy, cheesy sauce. I think its the onion cheese that sets this recipe apart from all others....soooooo yummy!!
Provided by Manda
Categories Cheese
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together milk, water, salt, pepper, garlic powder, mustard, cheeses, and margarine in saucepan.
- Heat until cheese is melted and mixture is smooth, stirring constantly.
- Place cooked macaroni in crockpot, and pour cheese mixture over top.
- Cook for 6 hours on low heat.
Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 25.2, Cholesterol 117.7, Sodium 1348.2, Carbohydrate 97.6, Fiber 3.9, Sugar 2.6, Protein 45.1
CHEESE SOUP I
I cannot make this delicious soup often enough for my daughter! It's creamy smooth with chunks of veggies.
Provided by Jessica M.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
- Add the Velveeta® milk and butter or margarine. Heat until hot and serve.
Nutrition Facts : Calories 424 calories, Carbohydrate 42.6 g, Cholesterol 48.4 mg, Fat 17 g, Fiber 5.6 g, Protein 27 g, SaturatedFat 8.9 g, Sodium 2527.6 mg, Sugar 15 g
CROCKED CHEESE SOUP
Years ago, at a fancy dinner party featuring Prime Rib, this was the first course and the star of the party. The host was a little embarrassed to give out the recipe, but I managed to get it from him. Very easy and one of the best cheese soups I've ever had.
Provided by spice queen
Categories Easy
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add all to crockpot.
- Cook 4-6 hours.
- Serve with croutons.
- It's important to cube the cheese so that there are little pockets of cheese throughout the soup.
Nutrition Facts : Calories 387.9, Fat 28.4, SaturatedFat 15.4, Cholesterol 87.1, Sodium 1532.5, Carbohydrate 15.2, Fiber 0.9, Sugar 2.5, Protein 18.7
CHUNKY CHEESE SOUP
A Cheddar cheese soup filled with chunks of vegetables and ham.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
- Mix the ham into the vegetable mixture.
- In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
- Mix the melted cheese mixture with the vegetable mixture and serve.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 14.5 g, Cholesterol 57.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 13.1 g, SaturatedFat 11.3 g, Sodium 873.5 mg, Sugar 4 g
CHEDDAR CHEESE SOUP
My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
Provided by Mrs.Habu
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
- Stir in the buttermilk (or milk) and the cheese.
- Puree the soup in a blender or food processor.
- Gently reheat.
- Add salt to taste and serve.
CHEESE SOUP II
This is my mom's recipe that she has adapted for the microwave. Even people who say they do not like cheese soup gobble this up.
Provided by kthom
Categories Cream Soups
Yield 12
Number Of Ingredients 14
Steps:
- In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender.
- Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
- In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 32.5 g, Cholesterol 35.3 mg, Fat 16.9 g, Fiber 3.6 g, Protein 20.1 g, SaturatedFat 7.3 g, Sodium 2507.6 mg, Sugar 11.2 g
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