White Cheddar Cheese And Bell Pepper Soup Food

WHITE CHEDDAR CHEESE BEER SOUP

Steps:

• In a medium-sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes.
• Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken.
• Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in. Serve with cooked bacon and diced jalapeno pepper.

CHEESE PEPPER SOUP

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.

ROASTED POBLANO CHEDDAR SOUP

Steps:

• To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
• Place onto a non-stick baking sheet in the oven at 425°F.
• Rub the sides of the pepper generously with oil in place on baking sheet.
• Roast for 6 to 8 minutes. Remove char / blisters.
• Add poblano to blender with half and half. Blend until incorporated.
• Add butter and cream cheese to pot on medium heat, stirring frequently.
• Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.

ROASTED POBLANO WHITE CHEDDAR SOUP

Steps:

• In a large saucepan, heat the olive oil over medium-high heat.
• Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
• Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
• Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
• In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.

BREAKFAST BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.
• Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.
• Bake for 15-20 minutes, until peppers are slightly soft.
• Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.
• Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.
• Bake for 15-20 minutes, until egg whites are set. Serve!
• Enjoy!

WHITE CHICKEN CHILI WITH AGED CHEDDAR CHEESE

Steps:

• In a large pan, combine the oil, onion, bell peppers and jalapeños. Stir often over high heat until onion has softened, 3 to 4 minutes. Add the corn, beans, chiles, milk and cumin. Bring to a boil; reduce the heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in the chicken. Season with salt and pepper.
• When ready to serve, stir in the cheddar cheese and serve immediately.

WHITE CHEDDAR CHEESE SOUP

Steps:

• In a saucepan, melt butter.
• Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
• Whisk in the chicken broth, 1/2 cup at a time.
• Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.

WHITE CHEESE DIP (5 MINUTE RECIPE!)

Steps:

• Combine the cheese cubes and milk (and optional water) into a large glass microwave safe bowl. Microwave on high for 5 minutes, stirring every minute. The mixture might seem watery during the first few stirs, but will come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
• Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, keep warm in a small Crock Pot.
• Combine all ingredients in a small Crock Pot. Set on low for 1 hour, stirring occasionally. Once melted, reduce setting to warm.
• Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

BLACK & WHITE SOUP

Steps:

• For Cheese Soup:
• Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.
• To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.

CHEDDAR AND ROASTED RED BELL PEPPER SOUP

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.

CHEDDAR CHEESE SOUP

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.

PANERA'S BROCCOLI CHEDDAR SOUP

Steps:

• Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
• Whisk in the half & half and chicken stock.
• Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
• Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
• Serve with crusty bread.

STUFFED BELL PEPPER SOUP

Steps:

• In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink. Add minced garlic, stir and cook for two additional minutes. Drain and return to pot.
• Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
• Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
• Ladle soup into individual bowls and top with cheese.

WHITE CHEDDAR CHEESE AND BELL PEPPER SOUP

Steps:

• Melt the butter in a large heavy pot over medium-high heat.
• Add in bell peppers, onions and garlic; saute for about 5-6 minutes or until veggies are tender.
• Add in flour and stir for 2 minutes.
• Whisk in broth, milk and whipping cream; stir until slightly thickened, stirring constantly.
• Gradually add in the white cheddar cheese and stir until melted and heated through.
• Season with cayenne pepper or black pepper and salt to taste.
• Ladle into bowl and sprinkle with grated Parmesan cheese.