Cheese Soup Iv Recipes

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BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

  • In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
  • Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
  • Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
  • Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
  • Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BROCCOLI CHEESE SOUP IV



Broccoli Cheese Soup IV image

A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.

Provided by wendy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 5

Number Of Ingredients 6

¼ cup chopped red onion
1 tablespoon margarine
2 ½ cups milk
1 (8 ounce) package cream cheese, softened
1 pound processed cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Steps:

  • Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
  • Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 17.5 g, Cholesterol 131.7 mg, Fat 43 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 25.3 g, Sodium 1373.3 mg, Sugar 13.6 g

CHEESE SOUP



Cheese Soup image

Provided by Alton Brown

Time 1h5m

Yield about 1 1/2 quarts (about 4 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Steps:

  • Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
  • Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
  • Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHEESE SOUP IV



Cheese Soup IV image

This recipe is so quick and easy. My whole family loves it, especially the kids. It is great served with crusty French bread.

Provided by Cheryl Stevens

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 7

Number Of Ingredients 7

8 cups water
4 potatoes, peeled and cubed
2 cubes chicken bouillon
2 stalks celery, chopped
1 onion, chopped
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), sliced

Steps:

  • In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
  • Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.

Nutrition Facts : Calories 327 calories, Carbohydrate 37.3 g, Cholesterol 34.4 mg, Fat 12.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 6.1 g, Sodium 1945.6 mg, Sugar 7.8 g

CHEESE SOUP



Cheese Soup image

I have made this recipe for 25 years and still get request for the recipe. My son is a diabetic and this is the only way I can get him to eat vegetables. This is my favorite soup.

Provided by Melaine

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

4 chicken bouillon cubes
1 1/2 quarts water
2 1/2 cups cubed potatoes
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1/2 cup diced onion
20 ounces frozen broccoli
20 ounces frozen cauliflower
2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
1 lb Velveeta cheese, cubed

Steps:

  • In a large pot combine chicken broth cubes, water, potatoes, carrots, celery and onion.
  • Cook for 20 minutes.
  • Add broccoli and cauliflower and cook 10 minutes longer.
  • Add cream of chicken soup and cheese and cook until cheese melts.

Nutrition Facts : Calories 337.4, Fat 18.1, SaturatedFat 9.4, Cholesterol 50.4, Sodium 1881.7, Carbohydrate 30.2, Fiber 5.8, Sugar 9.5, Protein 16.1

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