Cheddar Cheese Soup

10 Reviews
ADD YOUR REVIEW
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Makes 8 cups
December 2011
RECIPE BY Southern Living

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.

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

How to Make It

Step 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.

Step 2

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

Step 3

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

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Ratings & Reviews

CassieB415's Review

Kmbot1
August 25, 2013
N/A

Kmbot1's Review

rafiqarif
January 09, 2012
N/A

Splendorio's Review

shellgrl1
December 05, 2011
Very good, shredded the carrots and celery in food processor and added a little white wine !

rockyhillgal's Review

salinBV
March 28, 2012
N/A

salinBV's Review

karenfar
November 16, 2014
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.

rafiqarif's Review

PLPalmer515
January 16, 2012
add mushroom will be more enjoyable

PLPalmer515's Review

CassieB415
December 06, 2011
Not sure what I did wrong - could not even taste the cheese. It didn't have the texture of other cheese soup recipes that I have made. I will not make again.

shellgrl1's Review

rockyhillgal
November 13, 2012
very bland, even after adding extra cheese and salt. Would not make again

karenfar's Review

Splendorio
January 03, 2012
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.
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