CHEESE PEPPER SOUP
Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.
Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
PEPPER CHEESE SOUP
Make and share this Pepper Cheese Soup recipe from Food.com.
Provided by Renee Redman
Categories Cheese
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, saute the celery, onion and jalepeno in the butter until tender.
- Stir in the milk, water and tomatoes.
- Add velveeta cheese cubes a few at time and stir until melted and smooth.
- Reduce heat to med- low and cook for 20-30 minutes.
Nutrition Facts : Calories 961.2, Fat 65.2, SaturatedFat 41.9, Cholesterol 236.2, Sodium 3884.4, Carbohydrate 45.6, Fiber 1.2, Sugar 20.2, Protein 49.2
JALAPENO CHEESE SOUP
Make and share this Jalapeno Cheese Soup recipe from Food.com.
Provided by Oat57
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the Velveeta Cheese into cubes.
- In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
- In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeno Peppers and mix thoroughly.
- Serve with a dollop of Sour Cream and a warm Flour Tortillas.
Nutrition Facts : Calories 784.9, Fat 51.6, SaturatedFat 32.9, Cholesterol 179.2, Sodium 4569.1, Carbohydrate 34.5, Fiber 2.8, Sugar 24.5, Protein 45.2
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
3-PEPPER CHEESE SPREAD
Add jalapeños, red pepper & hot pepper sauce to luscious cheeses for a tasty pepper cheese spread. You'll love the spicy flavor of 3-Pepper Cheese Spread.
Provided by My Food and Family
Categories Peppers
Time 1h5m
Yield Makes 16 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 6
Steps:
- Mix all ingredients except crackers.
- Refrigerate at least 1 hour before serving.
- Serve with crackers.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHEDDAR AND ROASTED RED BELL PEPPER SOUP
Categories Soup/Stew Blender Vegetarian Cheddar Bell Pepper Fall Gourmet
Yield Makes about 6 cups, serving 6
Number Of Ingredients 10
Steps:
- In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons.
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