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.
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
How to Make It
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.
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.
Loved this recipe, and found it relatively quick and easy to make, although I made some changes based on previous comments. The changes included using NO WATER, but went with 4 cups of milk and ~ 1/4-1/3 cup white wine, 2 regular bouillon cubes, and and extra 1/2 c of cheese ("buffalo" - a little spicy), as I didn't have ground red pepper. The soup was thick, delicious, and the ladies loved it! (Prepared it for a soup and sandwich supper for a Bible study group.) The challenge might be making it in advance, as it might thicken too much? If you have time to make it "just in time" for supper it is likely to have the best results.
Fantastic!! I made 1 huge change - I used all skim milk. In total it would have been 5 cups but I believe I only added a total of 3 1/2 or 4 cups. I also used heaping quantities of the veggies and puree the soup before serving. Very rich! I served it as a first course.