Rating: 3 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

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

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Recipe Summary test

hands-on:
35 mins
total:
35 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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