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.
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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CassieB415's Review
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shellgrl1's Review
very bland, even after adding extra cheese and salt. Would not make again
rockyhillgal's Review
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rafiqarif's Review
add mushroom will be more enjoyable
Kmbot1's Review
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karenfar's Review
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.
PLPalmer515's Review
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.
Splendorio's Review
Very good, shredded the carrots and celery in food processor and added a little white wine !
salinBV's Review