Savory Cheese Soup Recipes

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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

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

SLOW-COOKED SAVORY CHEESE SOUP



Slow-Cooked Savory Cheese Soup image

This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. -Ann Huseby, Lakeville, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 8 servings.

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and room temperature
2 cups shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Steps:

  • In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

Nutrition Facts : Calories 256 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

SWISS CHEESE SOUP



Swiss Cheese Soup image

This is an unusual but good recipe.

Provided by Karena

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

Time 30m

Yield 6

Number Of Ingredients 6

6 cups chicken stock
10 cloves garlic, crushed
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
½ cup white wine
2 ½ cups shredded Swiss cheese

Steps:

  • Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
  • In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
  • Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

Nutrition Facts : Calories 282.4 calories, Carbohydrate 8.6 g, Cholesterol 61.8 mg, Fat 20.3 g, Fiber 0.2 g, Protein 13.1 g, SaturatedFat 12.9 g, Sodium 89.4 mg, Sugar 0.9 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.

CHEDDAR CHEESE SOUP



Cheddar Cheese Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

6 tablespoons unsalted butter
1 cup diced onions
1 cup diced celery
3/4 cup diced carrots
1/4 cup all-purpose flour
4 cups chicken stock
1 cup heavy cream or half-and-half
8 ounces Cheddar cheese, grated
1 teaspoon dry mustard
Hot red pepper sauce (optional)
Worcestershire sauce (optional)
Salt and ground black pepper to taste
Croutons
Finely chopped smoked ham
Chopped cooked broccoli

Steps:

  • Melt butter in pot over medium heat, and saute onions, celery and carrots until they are tender but not browned, about 5 to 10 minutes. Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more. Slowly whisk in chicken stock, and bring it to a boil, whisking almost constantly. Reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes, or until thickened.
  • Puree until smooth. Return to pot, bring to a simmer, and stir in cream, cheese and mustard. Avoid boiling the soup, which will break down the cheese: reduce heat to low, and stir until cheese is melted. Season with Worcestershire sauce or hot red pepper sauce, if desired, and salt and pepper. Thin with more stock or cream, if preferred. Serve in bowls garnished with croutons, finely chopped smoked ham or chopped cooked broccoli.

SAVORY CHEESE SOUP



Savory Cheese Soup image

This recipe took grand prize in the April/May 1995 Taste of Home magazine. I just made this for the first time, and my children and husband devoured it! My kids didn't even complain about the vegetables! (they are ages 5 & 4) This one's a keeper! Hope you enjoy it!

Provided by WJKing

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup chopped onion
3 tablespoons butter or 3 tablespoons margarine
1/4 cup all-purpose flour
1/4 teaspoon salt (or seasoned salt)
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 cups milk
14 1/2 ounces chicken broth
1/2 cup shredded carrot (or diced)
1/2 cup diced celery
1 1/2 cups shredded cheddar cheese (6 oz.)
3/4 cup shredded mozzarella cheese
fresh chives (optional) or dried chives (optional)
cayenne pepper, dash (optional)
green peppers (optional) or red pepper, chopped (optional)
potato, chopped (optional)
other vegetables, as desired

Steps:

  • In a large saucepan, saute onion in butter till tender.
  • Add flour, salt, pepper& garlic powder; stir until smooth.
  • Gradually add milk; cook and stir over med.
  • heat until thickened& bubbly.
  • Bring chicken broth to a boil in a small saucepan.
  • Add carrots& celery to broth& simmer 5 minutes or until veggies are tender.
  • Add to milk mixture& stir until blended.
  • Add cheeses.
  • Cook& stir until melted.
  • (don't boil).
  • Garnish w/ chives if desired.

Nutrition Facts : Calories 447.4, Fat 32.6, SaturatedFat 20.2, Cholesterol 101.1, Sodium 1036.1, Carbohydrate 16, Fiber 1.1, Sugar 2.2, Protein 22.7

SAVORY CHEESE SOUP (SLOW COOKER)



Savory Cheese Soup (Slow Cooker) image

Make and share this Savory Cheese Soup (Slow Cooker) recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheese

Time 7h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 (14 1/2 ounce) cans chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup flour
1/3 cup cold water
1 (8 ounce) package cream cheese, cubed and softened
2 cups shredded cheddar cheese
1 (12 ounce) can beer (optional)

Steps:

  • In slow cooker, combine the first eight ingredients.
  • Cover and cook on low for 7-8 hours.
  • Combine flour and water until smooth; stir into soup.
  • Cover and cook on high 30 minutes longer or until soup is thickened.
  • Stir in cream cheese and cheddar cheese until blended.
  • Stir in beer if desired.
  • Cover and cook on low until heated through.
  • Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.

Nutrition Facts : Calories 388.9, Fat 30.7, SaturatedFat 18.1, Cholesterol 91.4, Sodium 1468.4, Carbohydrate 11.1, Fiber 1, Sugar 3.5, Protein 17.2

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