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Cheddar Cheese Soup

Flecks of chopped carrot and green pepper peek beneath  velvety Cheddar Cheese Soup. The cheese soup gets a slight kick with the addition of ground red pepper.

Southern Living DECEMBER 2011

  • Yield: Makes 8 cups
  • Hands-on:35 Minutes
  • Total:35 Minutes

Ingredients

  • 1/4 cup butter
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1 small onion, finely chopped
  • 1/2 small green bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 extra-large chicken bouillon cube
  • 2 cups milk
  • 1 (8-oz.) block sharp Cheddar cheese, shredded
  • 1/4 teaspoon ground red pepper

Preparation

1. Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly.

2. Add shredded cheese and red pepper, stirring until well blended. Serve immediately.

The Sandwich: Layer guacamole, tomato slices sprinkled with salt and pepper, bacon slices, and arugula between whole grain bread slices.

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Cheddar Cheese Soup recipe

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