CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE
This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.
Provided by HealthyCooking
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss butternut squash, garlic cloves, and salt together in a bowl.
- Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
- Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
- Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
- Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 31.5 g, Cholesterol 41.4 mg, Fat 24.3 g, Fiber 4.9 g, Protein 8.6 g, SaturatedFat 9.1 g, Sodium 539.6 mg, Sugar 7.8 g
CREAMY CELERY SOUP WITH BLUE CHEESE
Make and share this Creamy Celery Soup With Blue Cheese recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
- Fry gently for approximately 5 minutes until the onion is softened but not browned.
- Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
- Gently reheat the soup, then stir in the cream. Do not allow to boil.
- Crumble the blue cheese into individual soup bowls and pour over the soup.
- Sprinkle with chives and serve immediately.
Nutrition Facts : Calories 253.9, Fat 12.2, SaturatedFat 6.5, Cholesterol 30.8, Sodium 271, Carbohydrate 28.8, Fiber 3.9, Sugar 5.3, Protein 8.6
CREAM OF ONION AND BLUE CHEESE SOUP
This soup is a great first course to a steak dinner! Not to shabby with hot bread sticks, salad and wine either!
Provided by Diana Adcock
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan melt the butter over low heat.
- Add the onions, leeks, shallots, carrots, parsley and tarragon.
- Cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
- Pour into a food processor bowl and puree to smooth.
- Return to pan.
- Sprinkle puree with flour and stir over low heat for about 3 minutes.
- Slowly add milk, whisking constantly until mixture is hot and thickened.
- Add port and stir until heated through.
- Add cheese and stir over mediun-low heat until melted and evenly blended.
- Season to taste with salt and freshly ground white pepper.
- Ladle into bowls and sprinkle with chives.
Nutrition Facts : Calories 472.7, Fat 25.5, SaturatedFat 15.8, Cholesterol 69, Sodium 639, Carbohydrate 37.8, Fiber 2.8, Sugar 19.6, Protein 17.6
CREAMY CELERY AND BLUE CHEESE SOUP
Make and share this Creamy Celery and Blue Cheese Soup recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 32m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
- Add flour and stir constantly for 1 minute.
- Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
- Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
- Serve.
Nutrition Facts : Calories 366.6, Fat 25.3, SaturatedFat 15.6, Cholesterol 77.7, Sodium 513.2, Carbohydrate 23.3, Fiber 3, Sugar 4.1, Protein 9.3
BLEU CHEESE SOUP
Make and share this Bleu Cheese Soup recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put first 5 ingredients in 1 pot, bring to boil, then simmer 45 minutes-1hour pour into blender in batches, or use a hand blender to liquefy.
- Add cheese, sherry and simmer till cheese is melted.
- Serve w/chives on top.
POTATO-BLUE CHEESE SOUP
This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff
Provided by TishT
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium high heat.
- Add onion; cook 5 minutes or until soft.
- Add garlic; cook 1 minute.
- Add potatoes; cook 5 minutes.
- Add broth; bring to a boil.
- Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
- Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
- (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.
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