Just Cheese Soup Recipes

CHEESE SOUP I

Cheese Soup I image

I cannot make this delicious soup often enough for my daughter! It's creamy smooth with chunks of veggies.

Provided by Jessica M.

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

Time 45m

Yield 5

Number Of Ingredients 9

Ingredients

1 cup chopped celery
½ cup chopped onion
2 cups cubed potatoes
1 (16 ounce) package frozen mixed vegetables
4 cubes chicken bouillon
2 ½ cups water
1 pound processed cheese food (eg. Velveeta), cubed
2 ½ cups milk
2 tablespoons margarine

Steps:

In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

Nutrition Facts : Calories 424 calories, Carbohydrate 42.6 g, Cholesterol 48.4 mg, Fat 17 g, Fiber 5.6 g, Protein 27 g, SaturatedFat 8.9 g, Sodium 2527.6 mg, Sugar 15 g

CREAMY CHEDDAR CHEESE SOUP

Creamy Cheddar Cheese Soup image

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

Ingredients

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

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

CHEESE SOUP

Cheese Soup image

Provided by Alton Brown

Time 1h5m

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

Number Of Ingredients 15

Ingredients

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

Cheese Soup image

Make and share this Cheese Soup recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 1/2 cups chopped celery
1 cup shredded carrot
1/2 cup chopped onion
5 cups water
3 chicken bouillon cubes
1 1/4 cups instant potato flakes
2 cups milk
2 cups shredded cheddar cheese

Steps:

On med heat cook and stir butter, celery, carrot and onion for 10 minutes (do not brown).
Add water and boullion, stir until boullion is dissolved.
Bring to a boil.
Cover and simmer for 20 minutes.
Stir in mashed potatoes; slowly add milk and cheese, stiring constantly, heat through, (do not boil).
Enjoy!

Nutrition Facts : Calories 322.5, Fat 21.6, SaturatedFat 13.6, Cholesterol 66.5, Sodium 856.3, Carbohydrate 18.8, Fiber 2, Sugar 3, Protein 14

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