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.
Recipe by Southern Living December 2011
Sort by:
Newest
Newest
Oldest
11/16/2014
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.
11/13/2012
very bland, even after adding extra cheese and salt. Would not make again
01/15/2012
add mushroom will be more enjoyable
01/03/2012
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.
12/06/2011
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.
12/05/2011
Very good, shredded the carrots and celery in food processor and added a little white wine !
Advertisement