CHEESE SOUP IV
This recipe is so quick and easy. My whole family loves it, especially the kids. It is great served with crusty French bread.
Provided by Cheryl Stevens
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
- Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
Nutrition Facts : Calories 327 calories, Carbohydrate 37.3 g, Cholesterol 34.4 mg, Fat 12.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 6.1 g, Sodium 1945.6 mg, Sugar 7.8 g
BROCCOLI CHEESE SOUP IV
A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.
Provided by wendy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 5
Number Of Ingredients 6
Steps:
- Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
- Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 17.5 g, Cholesterol 131.7 mg, Fat 43 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 25.3 g, Sodium 1373.3 mg, Sugar 13.6 g
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.
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.
VEGETABLE CHEESE SOUP
"This recipe originally came from my pastor's wife," explains Michelle Isenhoff of Wayland, Michigan. "I've made a few changes for convenience's sake, and now it's a snap to whip up. It tastes even better the next day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted.
Nutrition Facts : Calories 324 calories, Fat 23g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 948mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESE SOUP
I have made this recipe for 25 years and still get request for the recipe. My son is a diabetic and this is the only way I can get him to eat vegetables. This is my favorite soup.
Provided by Melaine
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot combine chicken broth cubes, water, potatoes, carrots, celery and onion.
- Cook for 20 minutes.
- Add broccoli and cauliflower and cook 10 minutes longer.
- Add cream of chicken soup and cheese and cook until cheese melts.
Nutrition Facts : Calories 337.4, Fat 18.1, SaturatedFat 9.4, Cholesterol 50.4, Sodium 1881.7, Carbohydrate 30.2, Fiber 5.8, Sugar 9.5, Protein 16.1
CHEESE SOUP
Make and share this Cheese Soup recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On med heat cook and stir butter, celery, carrot and onion for 10 minutes (do not brown).
- Add water and boullion, stir until boullion is dissolved.
- Bring to a boil.
- Cover and simmer for 20 minutes.
- Stir in mashed potatoes; slowly add milk and cheese, stiring constantly, heat through, (do not boil).
- Enjoy!
Nutrition Facts : Calories 322.5, Fat 21.6, SaturatedFat 13.6, Cholesterol 66.5, Sodium 856.3, Carbohydrate 18.8, Fiber 2, Sugar 3, Protein 14
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